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Program #135
Guest:Linda Weiss

Tomato Pie

I was on a mini-vacation in Burlington, Vermont. As usual, I was wandering through a used book store looking around when I came across a 1956 Congressional Record Cookbook. I was so surprised to find tomato pie in the book. It was a little different because it had a biscuit crust, and didn't have basil. All the recipes in the book were hand-written. I was just fascinated by this book, so I bought it. What a treasure it is.

1 pre-baked 9 inch pie crust
2 ripe tomatoes
1 tablespoon dried basil or 3 tablespoons fresh basil, chopped
1 small to medium sweet onion, finely chopped
1 cups grated sharp Cheddar cheese
-1 cup mayonnaise
Salt and pepper to taste

Blind bake the pie crust according to package direction.

Peel tomatoes, slice into -3/4 inch slices and set aside to drain.

Place tomatoes in the pie shell, top with chopped onion and salt and pepper to taste. Sprinkle with basil.

Mix cheese and mayonnaise and spread over the onions to make a top crust from edge to edge of the piecrust. Bake at 350 for 30-35 minutes. Top will be bubbly when pie is ready. Wait 20 minutes before serving.

Small tomato pies can be made in tart pans using the same method as above. These are great for tea parties.

Pam's Swedish Potatoes

Pam is my daughter-in-law. Pam's mother made these every holiday when Pam was a child. Pam makes them for her family now. They are delicious!

3 (12-ounce) packages frozen hash brown potatoes (thawed)
2 medium onions, grated or finely chopped
2 cups grated Cheddar cheese
1-1/2 cups sour cream
cup melted butter
Salt and pepper to taste
Corn flake crumbs
Additional butter

Mix all ingredients except corn flake crumbs and additional butter and place in a 13 x 9-inch casserole allowing 1-inch at the top for bubbling over. Top with crushed corn flake crumbs mixed with a little butter.

Bake for 1 hour at 350.

Tomatoes, onions, and kitchen should be without them.

Joanne and Linda smile for the camera.

Topping the pie.