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TOMATO PIE

Cornmeal Pie Shell
6-8 med tomatoes
1/4 c mayonnaise (Miracle Whip Light)
1/4 c sour cream (or plain yogurt)
1 clove minced garlic
Salt and Pepper
2 TBSP butter
1/2 c chopped green onions (tops and bottoms)
1/2 c soft (fresh) bread crumbs
1/4 c chopped parsley
1/4 c Parmesan cheese

Prepare and partially bake pie shell.

Slice tomatoes 1/2" thick and layer in pie shell. Combine mayo,
sour cream and garlic. Spread over tomatoes. Sprinkle with salt
and pepper.

Melt butter and saute green onions for a few minutes. Stir in
bread crumbs, parsley, and cheese. Sprinkle over tomatoes.

Bake at 350 F. for 30 minutes. Let rest at least 10 minutes before
cutting and serving.


CORNMEAL PIE SHELL

Combine 3/4 cup plus 2 TBSP flour and 2 TBSP yellow cornmeal.
Remove and discard 2 heaping TBSP of the flour/cornmeal mix. Add
2 TBSP cold water to mix (more if necessary) and cut-in 6 TBSP
butter.

Mix all together and roll into a 10" circle. Fit into 9" pie pan.
Trim/shape pie shell edges.

Bake at 450 F. for 5 minutes.

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