TOMATO PIE

[Dan England]

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

Basil

Salt

Pepper

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

[beaconlight]

Her you are harvesting tomatoes and we are just getting buds.

Bill

[Painless]

Ummmm Ummmm Gooood!

Dan, thanks for that recipe. My wife made it tonight for supper. We both really enjoyed it.

[Dan England]

Painless: Glad you enjoyed it. Both Janie and I like it too. Dan

[Sqz-Box]

My wife made your recipe, damn, that was good!