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Wednesday, 26 August 2009 14:59

Recipes, 8/26/09

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Tomato Pie

1 deep dish pie shell (found in the frozen foods section)

6 medium ripe tomatoes

Fresh basil leaves (optional)

1/4 cup finely chopped onion

1 cup shredded cheddar cheese

1 cup mayonnaise

1/4 cup parmesan cheese

Salt and pepper

Follow baking instructions on the pie shell package. Remember to poke the bottom of the crust with a fork to prevent bubbling. Peel the tomatoes, slice and drain as much water as possible by placing slices between layers of paper towel. Layer the sliced tomatoes, chopped onion and basil leaves on the baked pie crust. Mix together the sour cream, mayo and cheddar cheese. Salt and pepper the mixture to taste. Spread the mixture over the tomato slices. Sprinkle the top with parmesan cheese and bake in a preheated 400 degree oven for about 15 minutes. Slice and serve.

 

Cornbread Salad

1 package Hidden Valley Ranch dry salad dressing

1 cup sour cream

1 cup mayonnaise

1 pan cornbread, crumbled

3 large tomatoes, chopped

1 can (16 oz) black beans

1/2 cup chopped green bell pepper

1/2 cup chopped green onions

2 cups shredded cheddar cheese

10 slices cooked bacon, crumbled

2 cups of fresh corn, cut from the cob and sautéed until tender

Combine salad dressing mix, sour cream, and mayo. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl (a tall glass bowl works nicely). Top with half of beans.

In a medium bowl, combine tomatoes, green pepper and onions; layer half of this mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing. Repeat layers using remaining ingredients. Garnish with cheese and bacon bits. Cover and chill 2-3 hours before serving.

 

Blueberry Lemon Pound cake

2 cups butter, softened

3 cups white sugar

1 cup milk, room temperature

6 eggs

2 teaspoons lemon extract

1 tablespoon baking powder

4 cups unbleached all-purpose flour

1 teaspoon grated lemon zest

2 cups fresh blue berries

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan. Bake for 1 hour or until a toothpick comes out clean. Let cool in pan for at least 10 minutes, then invert onto a wire rack to cool completely.

 

My Favorite Zucchini Bread

I like this recipe because it is super easy (I have it memorized) and has walnuts in it.

4 eggs

3/4 cup vegetable oil

1 1/2 teaspoons soda

? teaspoon salt

2 cups of grated unpeeled zucchini

1 teaspoon vanilla

1 1/2 cups brown sugar

3 cups unbleached plain flour

1/4 teaspoon baking powder

2 teaspoons cinnamon

1 cup chopped walnuts

Beat the eggs, gradually beat in sugar and oil. Combine flour, soda, baking powder, salt, cinnamon, zucchini, walnuts and vanilla. Pour in a bread or tube pan. Bake 350 degrees for 50 minutes.

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