Saturday, June 18, 2005

Tomato Onion Pie

I have 6 tomato plants growing. So I'm searching everywhere for tomato recipes. They will be popping up here and there all summer. I found a couple in the Taste of Home magazine. Here is one of them. I might have to change the cheese part. Unless I feel like living dangerously.

8 cups thinly sliced sweet onions
2 tablespoons butter
12 bacon strips, cooked and drained
2 cups soft bread crumbs
3 to 4 medium tomatoes, thinly sliced
2 cups (8ounces) shredded cheddar cheese
3 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
additional tomato slices, optional

In a large skillet, saute onions in butter until tender. Crumble nine bacon strips; set remaining strips aside. Place the bread crumbs in a greased 9-in. Deep-dish pie plate. Layer with half of the tomatoes,onions, crumbled bacon and cheese.

In a bowl, beat the eggs,salt and pepper; pour over the top. Sprinkle with remaining cheese. Top with reserved bacon strips. Arrange additional tomato slices around the edge if desired.

Bake at 350 degrees for 35-40 minutes or until a knife is inserted near center comes out clean. Let stand for 10 minutes before cutting.

Serves 6

Friday, June 10, 2005

Coconut Ice Cream

Homemade ice cream yummm.

I usually make vanilla and let everyone add their favorite toppings. But I've been looking for different ice cream recipes and this one should please 1/2 my family. I'll have to make it when HB is out of town since he doesn't like coconut. But since there are no eggs JAC should be happy. I've been looking for a good peanut butter ice cream recipe. Let me know if you find one.

1-3/4 cups sugar
1/2 teaspoon salt
4 cups milk
1-1/2 cups flaked coconut,divided
4 cups whipping cream
1 tablespoon vanilla extract
toasted flaked coconut,optional

In a saucepan, combine the sugar,salt and milk; cook and stir over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from heat; let stand for 30 minutes. Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut.
Freeze in an ice cream freezer according to manufacturers directions. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired. Yields 2 quarts.

Saturday, June 04, 2005

Chocolate Trifle

The Lemon Berry Trifle was good. Next time I'll leave out the blueberries. The boys thought it looked gross. Everyone that tried it liked it so that's all that matters.

Rand took some home. He said a trifle is supposed to have liquor in it. I don't know about that you don't get much gourmet here in Iowa.

So I found this recipe on a Bradford exchange ad. Go figure. It looks real yummy I'd show the picture but my scanner is confused. Sorry Rand no liquor in this one either.



1 pkg (18 1/4 ounces)chocolate fudge cake mix
1 pkg (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces)frozen whipped topping, thawed
6 Heath bars, crushed


Bake cake according to directions. Cool. Prepare pudding according to directions; set aside. Crumble cake: reserve 1/2 cup. Place half of remaining cake crumbs in the bottom of a 4 1/2 or 5 quart trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake,coffee,pudding and whipped topping. Combine the remaining cake crumbs with the crushed candy bars: sprinkle over top. Refrigerate 4-5 hours before serving
Feeds 8-10 hungry humans.