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Tomato Basil Pie
9-inch prepared pie crust, unbaked
1 1/2 cups shredded mozzarella cheese, divided
4 medium tomatoes, peeled and diced
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
Additional basil for garnish
  1. Place pie crust in a 9-inch pie plate. Flute the edges or press with fork tines. Pre-bake according to the package or recipe directions. Remove from oven and sprinkle with 1/2 cup of the mozzarella cheese. Cool on a wire rack.
  2. Drain diced tomatoes on paper towels. Place on top of the melted cheese in the baked shell. In a food processor, combine the basil and garlic, processing until coarsely chopped. Sprinkle over the tomatoes.
  3. In a medium mixing bowl, combine the remaining mozzarella cheese, mayonnaise and Parmesan cheese. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
  4. Bake at 375 for 35 to 40 minutes, or until the top is golden and bubbly. Serve warm garnished with basil leaves. Serves 4 to 8.


Honey Glazed Pea Pods and Carrots

  • 2 cups sliced carrots
  • 1/2 pound snow peas, trimmed
  • 3 tablespoons butter
  • 1/2 teaspoon cornstarch
  • 2 tablespoons honey
  1. Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.
  2. Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through. Yield 6 servings.


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