Favorite Fare Archive

  This week we have recipes from two contributors. I’m always glad to have people share their favorite recipes with me.
Red tomato pie - Kim Estep
 7 C diced red tomatoes
 1 3/4 C sugar
 1 C flour
 2 tsp. cinnamon
 1 tsp. nutmeg
 1/2 tsp. ground cloves
Mix all ingredients in a mixing bowl. Mixture will become more liquid when stirred. Pour into two 10-inch pie crusts. Bake at 350 degrees for 50-60 minutes or until set and brown. Good served warm with ice cream.
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Pineapple zucchini cake - Cheryl Welty
 3 eggs
 1 C brown sugar
 1 tsp. soda
 1 C vegetable oil
 1 C crushed pineapple, drained
 1 C chopped nuts
 1 tsp. salt
 1 C white sugar
 1 tsp. baking powder
 2 tsp. vanilla
 3 C flour
 1/2 C raisins
 2 C grated zucchini
Beat eggs well and add brown sugar and white sugar, beating well after each addition. Add oil and flour along with salt, soda, baking powder and vanilla. Then mix pineapple, raisins, nuts and zucchini. Pour into a greased and floured 9x13 cake pan and bake at 350 degrees for 1 hour.
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Tomato and basil quiche
 2 oz. pkg. refrigerated bread stick dough
 1 tsp. olive oil
 1 C slivered onion
 1 clove garlic, minced
 3/4 C shredded mozzarella
 1 C sliced plum tomatoes
 1/4 C shredded fresh basil
 1 C evaporated skimmed milk
 1 1/2 tsp. cornstarch
 1/4 tsp. freshly ground pepper
 2 eggs and 1 egg white
Separate dough into strips. Coil one strip around itself in spiral. Add second strip to the end of the first pinching ends to seal; continue coiling to make an 8-inch flat circle. Then roll into 13 inch circle, fit into 9-inch quiche dish, coated with cooking spray, flute edges. In a skillet, heat oil until hot, sauté onion and garlic 8 minutes until browned. Spread mixture on crust. Sprinkle with cheese.
Top with tomato slices and basil. Process next five ingredients in blender until smooth. Pour over tomatoes. Bake at 350 degrees for 45 minutes or until a knife comes out clean; let stand 10 minutes. Serves six.
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“There is one thing to be said for a diet — it certainly improves the appetite.”
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If you would like to share a recipe with me, just send it to the J-T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)