Monday, December 14, 2009

Tommy Toe Pie (formerly known as Tomato Pie)

3-5 tomatoes
1 deep dish pie shell
1/2 cup sharp Cheddar cheese, shredded
1/2 cup white Cheddar cheese, shredded
1/4 cup mayonnaise
1 tablespoon Dijon mustard
Salt and pepper to taste
1 bunch green onions, chopped
1/2 cup Parmesan cheese, shredded

The day before, slice 3-5 tomatoes and drain on paper towels.  Refrigerate.  Bake deep-dish pie shell according to package directions.  Cool.  Mix sharp Cheddar cheese, white Cheddar cheese and mayo.  Set mixture aside.  Spread the bottom of the pie shell with Dijon mustard.  Place one layer of tomatoes, and the sprinkle with salt and pepper.  Layer 1/2 of the cheese and mayo mixture.  Sprinkle with chopped green onions.  Repeat layers.  End with 1/2 cup of shredded Parmesan cheese on top.  Bake at 375 degrees for 35-40 minutes.   Control yourself.   It's good!  

*Rebecca Laney-Meers, Jackson - From Mississippi Magazine

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