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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A TOH family favorite winner from the kitchen of Shara Walvoort of Wisconsin. This is yummy even with supermarket tomatoes, can you imagine fresh from the garden? Ingredients:
1 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/2 cup shortening |
1/2 cup sour cream |
3/4 cup mayonnaise |
1 cup cheddar cheese |
1 (4 1/2 ounce) can mushroom stems and pieces, drained |
8 slices bacon, strips cooked and crumbled |
1 tablespoon green pepper, chopped |
1 tablespoon onion, chopped |
3 tomatoes, peeled and sliced |
Directions:
1. In a bowl, combine flour, baking powder, salt and dried basil. Cut in shortening with a pastry blender until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
2. Press pastry into a 9 in pi plate;flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
3. In a bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes on crust; top with half of the mayonnaise mixture. Repeat layers.
4. Bake at 350° 30-35 minutes or until golden brown. Refrigerate leftovers.
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