Saturday, July 4, 2015

Tomato Pie (1951)

"Make biscuit dough, using 2 cups of flour, 4 teaspoons of baking powder, a teaspoon of salt, 1/4 cup of butter, and enough milk (about 2/3 cup) to make a medium-soft dough.

"Roll and fit in a 10-inch pie pan, as you would pastry, turning under at the rim to make an edge.  

"Cover completely with peeled tomatoes cut in thick slices, sprinkle with salt, pepper, and chopped basil and chives.  Mix together a cup each of mayonnaise and grated cheddar cheese, and spread over tomatoes.

"Bake at 400 degrees for 35 minutes, or until it's a brown beauty."

(Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.) 

More Deliciousness from "Patio Cook Book"

Bacon and Ripe Olive Quiche Tart (1951)

Lemon Cheese Tarts (1951)

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