Tomato Basil Pie

 If you think this sounds different, it is and a HUGE hit with everyone.  We first tried this at the "Ivy" in Fort Madison by Nauvoo when we were in the pageant in 2005.


1 1/2 cups grated mozzeralla cheese, divided
1 baked 9-inch pie crust
3 medium-size tomatoes, diced and drained
1 cup fresh basil leaves, loosley measured
1 clove garlic, crushed
3/4 cup mayonaise
1/4 teaspoons black pepper
1/4 cup freshly grated Parmesan cheese

Put 3/4 cup mozzarella cheese on the bottom of the pie crust.   Cover with tomatoes and then layer basil leaves that have been slivered.  Mix garlic, mayonnaise, remaining mozzarella, black pepper, and Parmesan cheese.  Carefully spread on top of pie.  Bake at 350 degrees for 30 minutes, or until cheese is golden.  Unbelievable! Makes 8 servings.

Variation: Substituting spinach leaves for basil creates a different but delicious pie.

Warm Onion Pie

This is so good and another nod to the "Ivy" in Fort Madison up the road from Nauvoo.

1 stick butter, divided
1 cup breadcrumbs
1 teaspoon salt
3 cups diced sweet onions
1 Tablespoons flour
2 cups finely grated Swiss cheese
1 teaspoon salt
1/4 teaspoon cayenne
1 cup scalded milk
3 eggs, well beaten

   Melt half the butter and mix with breadcrumbs and salt.  Place in a well-greased 8-inch pie pan, and press into bottom and up the sides.
   Saute onions in remaining butter slowly, stirring constantly until onions are clear and tender.  Remove from heat.  Drain onions and place over crust.
   Combine flour, cheese, salt, and cayenne pepper.  Scald milk, add eggs, and stir.  Add milk mixture to cheese mixture.  Carefully pour batter over onions.  Bake at 350 for approximately 30 minutes, or until golden brown.  Makes 6 to 8 servings.