One of the favorite dishes at Cedar Lakes Rug Camp is the Tomato Bake. The kitchen staff shared the recipe. Their hand written notes are in italics. It looks like the recipe came from a recipe book, page 150, but there is no name on the copy I received. If you know the name of the book, please let me know.
Carolyn Flournoy, Food Columnist, The Times, Shreveport, LA
- 1 can (10 biscuits) refrigerated biscuits (not buttermilk biscuits)
- 3 or 4 large tomatoes, peeled and sliced thin
- 2 tablespoons chopped fresh basil or 2 teaspoons dried
- Salt and black pepper, to taste
- 1/4 cup sliced green onions (green and white parts)
- 1 cup mayonnaise
- 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces) or mozzarella, provolone or cheddar
Remove biscuits from package and separate. Line the bottom (not the sides) of a lightly greased 9 or 10 inch pie pan with biscuit dough; press dough together with your fingers and pat smooth.
Arrange tomatoes on top of dough. Sprinkle basil, salt and pepper on tomatoes; top with green onions. In a small bowl, combine mayonnaise and cheese; evenly spread mixture over tomatoes, completely covering them.
Bake in a preheated 425 degree oven 12 to 15 minutes, or until crust is done. Let stand 15 minutes before cutting into wedges to serve.
Note: for thinner crust, use a small can of biscuits (5 biscuits).
Go easy on the mayo and cheese because they make the crust soggy. Try to make biscuit crust pretty thin.