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Tomato-Cheese Pie


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  • 1 cup grated cheddar cheese
  • 1 cup grated mozzarella cheese
  • 1 cup ricotta cheese
  • 1/4 lb mushrooms, sliced, sauteed
  • 2 tbsp chopped onion
  • 1/4 cup canned salmon, drained, flaked
  • 3-4 medium ripe tomatoes
  • 1 tsp basil
  • 1 tsp oregano
  • 1/4 chopped green onion
  • salt & pepper
  • Crisco Pie crust



Step 1

Combine cheddar, mozzarella, ricotta, onions, mushrooms and salmon, spoon into baked pie shell.

Arrange tomato wedges in tightly overlapping circular pattern over filling. Sprinkle with herbs, green onions, salt and pepper.

Bake at 350 for 30 minutes.

Cool 10 minutes before serving.


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