4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 9”prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm. Serves 6.
Mini Macaroni Pies
1 1/2 cups crushed Ritz crackers
2 cups grated Cheddar, divided
4 tablespoons (1/2 stick) unsalted butter,
melted, plus 2 tablespoons cold unsalted
butter, cut into pieces
4 cups cooked elbow macaroni (about 8
ounces uncooked), drained and kept hot
2 large eggs, beaten
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt
Preheat the oven to 350 degrees F. Lightly grease 8 cups of a 12-cup muffin pan.
In a bowl, combine the crackers, 1 cup of the Cheddar and the melted butter. Divide the mixture among the prepared muffin cups and press firmly into the bottom and up the sides.
In a large bowl, mix the macaroni with 1/2 cup of the Cheddar. In a small bowl, combine the eggs, milk, sour cream, cold butter pieces, and salt. Stir the milk mixture into the macaroni.
Spoon 2 tablespoons of the macaroni mixture into each cracker crust and top with the remaining Cheddar. Bake until the cheese is browned and slightly crispy, about 25 minutes. Allow the pies to cool slightly before unmolding and serve warm.