Tomato pie recipe 3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel. 9 inch pie shell, slightly browned, bottom pricked and egg wash. 1/2 onion thinly slicked (much better if you caramelize) 2 cups Italian cheese grated or cheddar will work 3/4 cup mayonnaise 1/3 cup chopped fresh basil 1/4 tsp garlic powder 1/8 tsp Italian seasoning Place onions, then tomatoes, then top with basil in pie shell. Mix together mayo, cheeses, garlic and italian seasoning. Spread over pie Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.

I can't find my original recipe, duh, but this is Paula Deen's and it makes me think this is the one. I'm almost positive this is the one. 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 3/4-ounce) can cream-style corn 1 (8-ounce) package corn muffin mix (recommended: Jiffy) 1 cup sour cream 1/2 cup (1 stick) butter, melted 1 to 1 1/2 cups shredded Cheddar Directions Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

This is IT, and is delicious! I used Roma tomatoes. Place where I first had it was a a local tea house and she recommended using Roma tomatoes, so I did. ------------------------------------------------------------- Glenda's tomato pie recipe, tried and true 3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel.(not finely chopped but coarsly) 9 inch pie shell, slightly browned, bottom pricked and egg wash. 1/2 onion thinly sliced (much better if you caramelize)I didn't but will next time 2 cups Italian cheese grated or cheddar will work 3/4 cup mayonnaise **Hellman's 1/3 cup chopped fresh basil 1/4 tsp garlic powder 1/8 tsp Italian seasoning Place onions, then tomatoes, then top with basil in pie shell. Mix together mayo, cheeses, garlic and italian seasoning. Spread over pie Bake at 350 degrees for 25 minutes or until the top is lightly golden. Let the pie rest for about 15 minutes before slicing. Serve warm or at room temperature

Thanks, but I don't think it was me. Was this is? Posted by oldrustybucket (My Page) on Fri, Jun 5, 09 at 12:14 Compliments of The Cake Mix Doctor, page 109! Carrot Cake with Fresh Orange Cream Cheese Frosting: As Seen on Home Matters Recipe written by Anne Byrn October 17, 2001 This is one pretty cake. That's what you'll say to yourself as you smooth the delectable frosting on so effortlessly. This is one scrumptious cake. That's what you'll say to yourself as you take a bite, then another. Serves: 16 Preparation Time: 10 minutes Baking Time: 30 to 35 minutes Assembly Time: 15 minutes Solid vegetable shortening for greasing the pans Flour for dusting the pans 1 package (18.25 ounces) plain yellow cake mix 1 package (3.4 ounces) vanilla instant pudding mix 2/3 cup fresh orange juice 1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower 4 large eggs 2 teaspoons ground cinnamon 3 cups grated carrots (5 medium carrots) 1/2 cup raisins 1/2 cup chopped walnuts or pecans Fresh Orange Cream Cheese Frosting (see below) 1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening. Dust with flour, then shake out the excess flour. Set the pans aside. 2. Place the cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Gently fold in the carrots, raisins, and nuts with a rubber spatula. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. 3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 30 to 35 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edges of each layer and invert each onto a rack, then invert each again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more. 4. Meanwhile, prepare the Fresh Orange Cream Cheese Frosting. (recipe follows) 5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake in the refrigerator before serving. Fresh Orange Cream Cheese Frosting 1 package (8 ounces) cream cheese, at room temperature 8 tablespoons (1 stick) butter, at room temperature 3 cups confectioners' sugar, sifted 2 tablespoons fresh orange juice 1 tablespoon grated orange zest (from 1 medium orange) 1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well combined, 1 minute. Then add the orange juice and zest to the mixture. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. 2. Use at once to frost the Carrot Cake.