FRESH TOMATO PIE
2 cups Bisquick mix
3/4 cup milk
4 medium-size tomatoes, sliced
1/4 inch thick
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried chives
1 teaspoon dried parsley
1 1/2 cups grated sharp cheddar cheese
1/2 cup mayonnaise
Preheat the oven to 400 degrees F.
Mix together the Bisquick and milk. Press into the bottom and up the sides of a greased 9-inch pie plate.
Layer the tomatoes and green pepper in the pie plate, sprinkling each layer with the herbs.
Combine the cheese and mayonnaise and spread on top.
Bake for 20 to 35 minutes, until the crust and top are golden. Let stand for 10 minutes before serving.
Servings: 4
Source: Yankee Magazine
2 cups Bisquick mix
3/4 cup milk
4 medium-size tomatoes, sliced
1/4 inch thick
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried chives
1 teaspoon dried parsley
1 1/2 cups grated sharp cheddar cheese
1/2 cup mayonnaise
Preheat the oven to 400 degrees F.
Mix together the Bisquick and milk. Press into the bottom and up the sides of a greased 9-inch pie plate.
Layer the tomatoes and green pepper in the pie plate, sprinkling each layer with the herbs.
Combine the cheese and mayonnaise and spread on top.
Bake for 20 to 35 minutes, until the crust and top are golden. Let stand for 10 minutes before serving.
Servings: 4
Source: Yankee Magazine
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