Last week it was again my retreat time with friends in Michigan. Since my favorite meal to prepare is breakfast, I again volunteered to make breakfast one morning. I made another tomato pie, but it was a different recipe than last year. All four of my friends requested the recipe so that means it was a hit!
We had beautiful weather, safe travel, great accommodations, yummy food and special friends...what more could one ask for?? This is the 13th year we have gone on our retreat. How blessed we are to have each other!
This recipe comes from the Taste of Home magazine.
1-1/4 cups all-purpose flour
2 tps baking powder
1/2 tsp salt
1/2 tsp dried basil
1/2 cup shortening (I used butter)
1/2 cup sour cream
In a bowl, combine the first four ingredients. Cut in shortening until crumbly, stir in sour cream. Cover and refrigerate for 30 minutes. Press pastry into a 9 inch pie plate. Bake at 375 degrees for 10 minutes. Cool completely.
3/4 cup real mayonnaise
1 cup shredded cheddar cheese (or the kind you like)
1 can (4-1/2 oz) mushroom stems and pieces, drained
8 bacon strips, cooked and crumbled
1 Tbsp chopped green pepper (optional)
1 Tbsp chopped onion
3 medium tomatoes, peeled and sliced
In a bowl, combine the mayonnaise, cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in the crust; top with half of the mayonnaise mixture, repeat layers. Bake at 350 degrees for 30-35 minutes or until golden brown. Let stand for 10 minutes before cutting. Refrigerate leftovers. Yield; 6-8 servings. Reduced fat or fat free sour cream and mayonnaise may not be substituted for regular.
I have one more tomato pie recipe to try so if it turns out I will share it with you next year! Hope to see you at the fair this week!!