TOMATO PIE

Name: TOMATO PIE
Ingredients: 1 9" baked pie shell; 5-6 firm tomatoes cut into wedges; 1/4 cut chives; 2 tsp. sweet basil; 1/2 cup grated sharp cheddar cheese; 1 cup mayonnaise or salad dressing

Bob and Linda Green, W.S.C.A.

Ingredients

1 9" baked pie shell
5-6 firm tomatoes cut into wedges
1/4 cut chives
2 tsp. sweet basil
1/2 cup grated sharp cheddar cheese
1 cup mayonnaise or salad dressing

Method

Method: Place tomato quarters in bottom of pie shells, sprinkle with chives and sweet basil. Mix cheese with mayonnaise and spread over the top. Place another layer of tomato quarters, bake for 30 minutes at 400 degrees. Serve warm.

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Photograph of printed page 56 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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