It's the Cheesiest!

Here I am, sweating like an ice filled glass on a hot summer day!  And what to cook?  Oh my I hate to spend hours in a hot kitchen.  But give me a cold day, and I don't budge from there.  I am a hopeless cook-aholic so I thought I would share some of those easy summertime recipes that don't take too long to make and are oh, so good and I still get my cooking fix in for the day.  Not to mention heat up the kitchen.

Tomato pie sounded sinful when I first heard about it...and after the first bite I knew those who talked about them were right and why so many people wanted that recipe.  But you have to use fresh picked tomatoes and fresh basil or your calorie filled pie just won't taste like summer! 

Glorious and Fattening Tomato Pie

1 baked pie shell

4 thick sliced red or yellow tomatoes or a combination of both
Salt

4 green onions sliced
1/4 cup fresh basil, chopped

1 cup Hellman's mayonnaise (other brands are too sweet)
1 cup cheddar cheese or a mixture of your favorite baking cheeses, shredded

Place tomatoes in a layer in a colander and sprinkle with salt.  Let drain for 30 minutes.
Put drained tomatoes in a layer in the pie crust.  Top with green onions and basil.

Mix together the cheese and mayo.  Spread on top of the pie. 

Bake 350 degrees for 30 minutes.  Great served hot or cold.  Hide the rest.


Zucchini Casserole

3-4 zucchini, sliced
1 medium onion, sliced
8 ounces mushrooms, sliced
2 cloves garlic, minced
Olive oil
 
1 8 ounce can tomato sauce
1/2 teaspoon dried oregano or to taste
1/2 teaspoon dried sage, crumbled or to taste
1/4 teaspoon dried thyme or to taste
Salt and pepper

8 ounces mozzarella cheese, shredded
Grated Parmesan cheese

In a large skillet heat several tablespoons of olive oil.   Add vegetables and mushrooms and saute till soft but not mushy.  

Add tomato sauce and spices.  Simmer until nice and bubbly hot.  Put in to a large casserole dish.  The size will depend on the size of your zucchini. Top with mozzarella and then Parmesan cheeses.

Bake 30 minutes at 350 degrees.  Serve hot.


Here's another meatless and easy recipe.  Sorry cheese lovers, none in this recipe.

Mushroom Stroganoff

1 lb mushrooms, sliced
1 onion, chopped
2 cloves garlic
Olive oil

1 tablespoon Soy sauce or to taste
1 teaspoon Worcestershire sauce
1 cup sour cream

Noodles, cooked and drained

Saute mushrooms, onions and garlic in a small amount of oil until the mushrooms are cooked through.  Stir in soy, Worcestershire and sour cream.  Heat through and serve over noodles.