This week’s column is dedicated to Tara who taught me this delicious recipe.

Tomato Pie

Mix 1 batch of Bisquick biscuits and roll out to line a 9 inch or 10 inch pie pan. Slice fresh tomatoes and layer on top of dough (2-3 layers). Sprinkle fresh basil on each layer. Mix 1 cup mayo with 1 cup shredded cheddar cheese and spread over top layer of tomatoes. Bake in a 450 degree oven 8 to 10 minutes.

Chinese Brown Oven Rice

2 cups long grain raw rice

1 (8 ounce) can sliced mushrooms with juice

1/4 cup oil

3 tablespoons soy sauce

1 package dry onion soup mix

water

Preheat oven to 350 degrees. Mix together rice, oil, soy sauce, onion soup and drained mushrooms in a 3 quart oven-proof dish. Pour mushroom juice into a measuring cup and add enough water to make 1 cup of liquid. Add 3 more cups of water. Stir well to mix. Cover and bake for 60 minutes.

Chocolate Macaroons

4 egg whites

1 cup sugar

1/2 teaspoon salt

2 teaspoons vanilla extract

12 ounces package semisweet chocolate bits

2 2/3 cups shredded coconut

In a bowl beat the egg whites until stiff. Slowly add the sugar, salt, and vanilla while continuing to beat. Preheat the oven to 350 degrees. Melt the chocolate bits. Fold the chocolate and coconut into the egg white mixture. Drop by rounded teaspoonfuls onto lightly greases cookie sheets. Bake for 10 to 15 minutes.

Sweet Potato Bread

3 large sweet potatoes

4 tablespoons vanilla

1 1/2 cups flour

4 eggs

2 tablespoons cinnamon

1 1/2 teaspoons nutmeg

2 cups sugar

1 cup milk

Wash and peel the potatoes. Cover with water, and boil until cooked through. Drain off the water and mash the potatoes, using a whisk or potato masher. Preheat the oven to 350 degrees. Combine the mashed sweet potatoes with the vanilla, flour, eggs, cinnamon, nutmeg, sugar and milk. Mix well. Place in a large loaf pan, and bake for 20 to 35 minutes. Serve warm with soft butter.

Our thought for the week:

“Live so that you wouldn’t be ashamed to sell the family parrot to the town gossip.” Will Rogers