Gregory Morrow wrote on 20 May 2006 in rec.food.cooking
Oh well then for the last 10 yrs I guess some of my postings have been in error. So has some of Damsel's, Sheldon's, Boatwright's and most of the longer term posters.
I repeat don't be an butt this is a cooking newsgroup...
Please post recipes. Sure others might not like your recipe or maybe have a better one or perhaps a differing way to do some part of your recipe. Be prepared to discuss your recipe.
But recipes are welcome.
In fact Recipes used to be manditory to a post, wether you were talking bread, cookies or cats
Tomato Pie
pies, vegetables
2 deep-dish pie crusts (10 inch) black pepper to taste; see note2 kosher salt to taste 2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1 1 large bunch of fresh basil 4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated 2/3 cup homemade or best-quality mayonnaise 1/2 juice of 1/2 lemon 2-3 tbsp heavy cream
Bacon And Potato PieBacon And Potato Pie none 1 pound bacon; chopped 1 onion; chopped 8 large eggs; beaten to blend 1 pound russet potatoes; peeled and grated 2 3/4 cups...
Preheat oven to 350F
Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2 and prick the pastry all over with a fork.
Place a layer of tomatoes in the pie pan, sprinkle with a little salt.pepper and add a sparse layer of fresh basil leaves;
repeat for a second, third, and fourth layer.
Top with the grated cheese.
Barb's Rhubarb CakeThis is a very good recipe. You can replace the rhubarb with any fruit, just use about 4 cups fruit (give or take). From Barb S Posted to RFC on ocbuttion. Truly a repost by...
Thin the mayonnaise with the juice of 1/2 lemon and spread it over the surface.
Quickly add the second pie crust, fit it over the pie and seal the edges by pinching them together. Cut several slits in the dough to allow steam to escape and brush the surface with the heavy cream.
Bake in a 350 degree oven until the pie is hot all the way through and the crust is golden, about 25 - 30 minutes.
Let rest for 15 minutes before serving. Cut in wedges and garnish each slice with a sprig of fresh basil.
NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to drain on papper towels a while to remove excess water/juice.
NOTE2: Try a thin layer of dejon mustard instead of pepper.
** Exported from Now You're Cooking! v5.73 **
Greek Recipe Greek Meat LoafGREEK MEAT LOAF Qty Measurement Ingredient ----- ------------------- ---------------------------------------------- 2 lbs ground beef OR 1 lb ground beef AND 1 lb ground lamb...
-- -Alan
