Farming and rural life discussion forum. Cooking, hunting, gardening, fishing, critters, etc.
Sun Jun 19, 2005 1:29 pm
Tomato season has arrived and this recipe works very well with fresh, vine ripened tomatoes. Janie makes this quite often and it is one of my favorites.
One nine-inch pie pan
One short can of Grands biscuits
Two medium sized tomatoes
Two green onions, chopped
Eight oz. pkg. shredded mozzerella
About one-half cup Mayonnaise
Place uncooked biscuits, one at a time, in the bottom of the pan and spread until they form a crust covering the pan. Slice the tomatoes in quarter-inch slices, arranging a layer on the crust. Sprinkle with onions, basil, salt and pepper. Repeat with another layer. In a bowl, mix the mozzarella with just enough mayonnaise to make it spreadable. Top the pie with the mixture and bake until the cheese is melted and the crust is done, about one-half hour. Enjoy
Sun Jun 19, 2005 2:40 pm
Her you are harvesting tomatoes and we are just getting buds.
Thu Jul 14, 2005 10:23 pm
Ummmm Ummmm Gooood!
Dan, thanks for that recipe. My wife made it tonight for supper. We both really enjoyed it.
Fri Jul 15, 2005 6:14 am
Painless: Glad you enjoyed it. Both Janie and I like it too. Dan
Wed Aug 30, 2006 5:51 am
My wife made your recipe, damn, that was good!
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