Tomato Pie

My dad loved it when mom made her tomato pie! No pizza dough in this recipe!  Of course, the absolute best are tomatoes straight from the garden.

Crust:
3/4 cup cup whole wheat flour
3/4 cup all purpose flour
1 Tbsp. dreid thyme
1/2 tsp. black pepper
4 1/2 Tbsp. cold butter
1/4 cup cold shortening
1/4 cup ice water

Preheat oven to 375 degrees.
Mix and chill pie crust.  Roll to fit 9 inch pie pan or tart pan.  Prick crust with fork, line bottom with foil and pie weights.  Bake 12 minute. Cool.

Filling:
6 ripe plum tomatoes, cut in 1/2 inch slices and drained on paper towels.  
2 cups grated Gruyere or Swiss cheese
1/4 tsp. nutmeg
1/4 tsp. pepper
2 Tbsp. fresh thyme
1 Tbsp. fresh parsley
2 Tbsp. olive oil

Spread cheese over crust.  Arrange tomatoes on top; overlapping.  Sprinkle on spices and herbs.  Drizzle on olive oil.  Bake 40 minutes at 375 degrees.  Let rest 10 minutes.  Serve warm.

Broccoli Casserole

Ramen noodles.  I haven't taken a package of Ramen noodles seriously since my days at Edinboro University and trying to grocery shop with 5 dollars in my wallet.  Try this recipe.  Ramen noodles just got a makeover.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1 1/4 cup shredded sharp cheddar cheese
• 1/3 cup blue cheese dressing
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 teaspoon fresh ground black pepper
• Flavor Pack from Ramen
• 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
• 12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter
• 1 package chicken flavored Ramen noodles, broken up

Preparation

Preheat oven to 350 degrees F.

In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Sweetie Pie's Macaroni and Cheese

My son finally admitted this recipe might be better than Kraft's.  :)  The history of Sweetie Pie's owner follows.
Bucket List Restaurant 

Ingredients:

1 pound elbow macaroni pasta

1 cup whole milk
2 cans (12 ounce size) evaporated milk
3 eggs
1 cup butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterrey Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheese

Preparation:

Heat oven to 350 degrees
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9x13-inch casserole dish. Set aside. In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.

Robbie Montgomery: Owner of Sweetie Pies
Robbie Montgomery spent her early childhood years in Mississippi before her family moved to St. Louis. As the oldest of nine children it often fell to her to help with putting meals on the family table. She learned to prepare her mother’s soul food dishes by working side by side with her in their St. Louis kitchen.
Having sung in the church choir and in local talent contests, Robbie had a gift for song and in 1958 she left school to pursue music professionally. The opportunity presented itself to work with Art Lassiter and Robbie began singing as an “Artette”. Soon, she met and worked as a backup singer with Ike Turner and a young Anna Mae Bullock who was soon to become Tina Turner. “A Fool In Love” became Ike and Tina Turner’s fist big hit and Robbie joined them on the road as an “Ikette”. During her time on the road, Robbie’s skills in the kitchen proved useful during the tours and she often prepared meals for the band on hot plates in hotel rooms.