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Tag Archive | "Gooseberry Patch"

Peg’s Tomato-Bacon Pie Combines Favorite Flavors


Layer the bacon, onion and basil over the tomatoes.

Need a dinner that goes together quickly and tastes great? Try this recipe from Peggy Buckshaw of Stow, Ohio, who says, “”This scrumptious pie will be a hit at your next get-together!”

Her recipe is included in Gooseberry Patch’s “101 Cozy Casseroles” (Gooseberry Patch, $14.95), and it can be modified easily to suit your tastes. For example, I opted to make it without the crust in order to cut back on the carbs. I also forgot to get green onions, so I used shallots instead. I might also add capers to the mix the next time I make it. And if there’s no fresh basil in the garden, parsley would work beautifully, as would sorrel or a mix of herbs, such as thyme, mint, tarragon and dill.

Peg’s Tomato-Bacon Pie

Top with the mayonnaise-cheese mixture.

2 to 3 tomatoes, peeled and sliced
1 (9-inch) pie crust, baked
Salt, to taste
Pepper, to taste
1/2 cup green onions, chopped
1/3 cup fresh basil, chopped
1/2 cup bacon, crisply cooked and crumbled
1 cup mayonnaise
1 cup shredded cheddar cheese

Peg’s Tomato-Bacon Pie

Preheat oven to 325 degrees. Layer tomato slices in pie crust. Season to taste with salt and pepper. Top with onions, basil and bacon. In a bowl, mix together mayonnaise and cheese; spread carefully over bacon so that all of the ingredients are fully covered. Bake uncovered for 30 minutes or until lightly golden.

Makes 6 to 8 servings.

From “101 Cozy Casseroles” from Gooseberry Patch

 

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The Ease of This Reuben Casserole Might Surprise You


Reuben Casserole

This is a simple casserole from Goosberry Patch’s “101 Cozy Casseroles” ($14.95) that goes together in minutes and tastes as good as the sandwich that it’s based on.

You can alter it to your tastes, using pastrami instead of corned beef; just make sure you follow a few of the directions.

When I tested the recipe, I cut the bread into strips, not cubes and I found myself having to cut the casserole with a knife; not hard, but not exactly ideal, either.

I’ve never known Thousand Island to be so liquid that you could drizzle it, so I slathered it on top and then spread it out.

I also didn’t stick too closely to the ingredients,  but used more cheese, corned beef and dressing, until it covered the whole dish.

Reuben Casserole

6 slices rye bread, cubed
1 (16-ounce) sauerkraut, drained and rinsed
1 pound sliced deli corned beef, cut into strips
3/4 cup Thousand island salad dressing
2 cups shredded Swiss cheese

Preheat oven to 400 degrees.

Cover the rye with sauerkraut.

Arrange bread cubes in a greased 9-by-13-inch baking pan. Cover with sauerkraut.

Layer corned beef over sauerkraut.

Drizzle salad dressing over top. Cover with aluminum foil and bake for 20 minutes.

Remove foil; sprinkle with cheese and bake, uncovered for another 10 minutes or until cheese is melted and bubbly.

Makes 6 servings.

From “101 Cozy Casseroles”

 

Cover with corned beef.

 

 

 

 

 

 

 

 

Cover with Thousand Island dressing.

 

 

 

 

 

 

 

 

 

Sprinkle Swiss cheese on top.

 

 

 

 

 

 

 

 

Bake until bubbly.

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