Just picked corn on the cob and homegrown tomatoes are plentiful and inexpensive at this time of year. Last night's dinner featured the two in a tasty entree that was good hot and will probably be just as enjoyable served cold for lunch today. The biscuit pie crust was mixed up and refrigerated while the corn was sliced from the cob, the tomatoes were thin sliced and a few chives were picked from the garden and chopped. The crust was rolled and placed in a pie plate into which the vegetables, cheddar cheese, salt and pepper were layered. A few thin ham slices were also added to please the man of the house. To add a little flavor, mayonnaise mixed with a few drops of lemon juice was drizzled over; the top crust was then placed, the edges crimped and melted butter brushed over.
The only downfall to this dish was that it had to bake in a hot oven, which I try to avoid in midsummer. However, baking time was only thirty minutes and the end result of an appealing one-dish dinner proved the rationalization worthy. We couldn't decide which was tastier - the filling or the flaky crust!
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