VEGETABLES
This page was updated September 6, 2004
 
Tomato Pie
Submitted by Merle
 
1 can biscuits (5 or 6) pressed flat in pie plate.
3 or 4 tomatoes (sliced)
1/2 onion (chopped)
1/2 bell pepper (chopped)
1 cup mayonnaise
2 cups grated cheddar cheese
Salt and pepper to taste

Spread over biscuits. Add salt & pepper.

Mix mayonnaise and cheddar cheese

Spread over 1st layer.

Bake at 350 degrees for 45 mins.

Let stand about 45 mins before slicing.

This is a good side dish and very simple. A good dish to take somewhere.
Broccoli Salad
Submitted by Flora
 
4 cups broccoli flowerets
1/4 cup raisins - plumped in water
1/4 cup purple onion, chopped
1/4 cup chopped pecans
3/4 cup mayonnaise
2 tablespoons cider vinegar
1/4 cup sugar
8 slices crisp, fried bacon - crumbled

Mix all together and chill several hours.

Serves 6

From "That Family Touch" cookbook by Lynne Ranew Mertins
Tuna Shred Salad
Submitted by SSJ
 
2 cans tuna (packed in water)
2 cups shredded lettuce (loose, not packed)
1 cup shredded carrots (loose, not packed)
1/2 cup shredded cucumber
1 cup diced tomatoes
1 1/2 cups shredded cheddar cheese (not fine  shred)
Zesty Italian Salad Dressing
 
Combine shredded vegetables until well mixed.  Add tuna.  Mix.  Add cheese.  Mix.  Add enough salad dressing to taste.   Can be eaten right then, but I prefer it chilled in the refrigerator.  Makes 4 servings. 
 
This is a good salad to make ahead.  It's a great take-to-work lunch, or it can be served at an informal gathering.
 
There are variations of this recipe.  Instead of tuna, you can use chicken or shredded seafood.   You can also add or change whichever shredded vegetables you'd prefer.