| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casseroles |
8 |
Servings |
INGREDIENTS
| 8 |
c |
Green Tomatoes; sliced * |
| 2 |
|
Onions; sliced |
| 2 |
|
Garlic cloves; sliced |
| 3 |
tb |
Oil |
| 1 |
|
Unbaked Pie shell; frozen ** |
| 3 |
tb |
Parsley; chopped |
| 2 |
tb |
Flour |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Cheddar cheese; shredded(4oz) |
INSTRUCTIONS
* Tomatoes: Use 4 large or about 3 pounds = 8 cups. ** If homemade pie
crust is used, freeze the crust prior to filling with tomato mixture. In
large skillet heat oil, add onions and garlic.Saute until tender, about 3-5
minutes. Add tomatoes. Cook over medium-high heat until soft, about 15
minutes, stirring occasionally. Sprinkle on parsley, flour, salt and black
pepper and stir until well mixed. Cool. Spoon into frozen, unbaked pie
shell. Sprinkle with cheese. Bake 20 minutes or until browned in 375-degree
oven. Cool 5 minutes before serving.
Posted to EAT-L Digest 18 Sep 96
Date: Thu, 19 Sep 1996 09:40:38 -0500
From: LD Goss <ldgoss@METRONET.COM>
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