Bacon Day with King Teddy and our Guest Chef Raz
Yes indeed – one of my “frequent Guest Chefs” Raz is helping out today to make a recipe that he and his Mom sent to me so we can make it together, and share the recipe with lucky YOU!!! This just sounded so yummy we HAD to make it for you so you can enjoy it with your own family.
Bacon, Onion and Tomato Pie
A real Southern favorite!!!!
Ingredients
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1 – 9 inch pie shell
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5 large tomatoes, peeled and sliced
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4 slices bacon, cooked and chopped
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1 sweet onion, sliced or chopped
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1 tsp salt
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1/2 tsp pepper
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2 Tbsp milk
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1/2 c mayonnaise
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1 1/2 c sharp cheddar cheese, shredded
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1/4 c Ritz crackers, crushed
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2 tsp butter, melted
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2 green onions (scallions), sliced
DIRECTIONS
Tomatoes put off a lot of liquid naturally. If you want to avoid that, you can seed the tomatoes. Or, slice the tomatoes, place them on a paper towel with a little salt, and let the salt draw out some of the liquid.
Prick the pie shell with a fork. Bake at 350 degrees for about 10 minutes. Fry bacon. Cook till tender. Drain and set aside. Peel and slice tomatoes to fill the bottom of the pie shell. Sprinkle with chopped onion, salt, and pepper. Layer more tomatoes; salt and pepper (again).
Mix mayo, bacon, cheese, and milk. Spoon on top and pat down to cover tomatoes. Mix the crushed Ritz crackers and butter. Then spread on top of the pie.
Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle scallions on top.
Here’s what you wind up with – Incredibly delish dish!
A big THANK YOU to Guest Chef Raz and his Mom for the recipe and the assistance in the Castle Kitchen.
Happy Saturday – your King