BTW the reason we have two side dishes with beans is because the girls in our family love the green bean casserole. The guys hate it, but they want green beans!
The tomato pie is not like the Paula Deen recipe with all of the mayonnaise.
Southern Born and Bread?s Tomato Pie
1 9-inch frozen, unbaked deep-dish pie crust
8 ounces grated Mozzarella
2 tablespoons coarsely chopped basil
2 large ?ugly? tomatoes, preferably one red and one yellow for looks (or 4-5 Romas)
? teaspoon salt
? teaspoon freshly-ground black pepper
1 tablespoon extra-virgin olive oil
Whole basil leaves for garnish
Preheat oven at 400 degrees. Add cheese to pie crust, and sprinkle basil on top. Arrange tomato slices over this, sprinkle with salt and pepper, and drizzle with olive oil. Bake for 30-40 minutes. Tastes similar to a margherita pizza. Great with grilled chicken or fish. Serves 6-8.
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Paul Prudhomme?s Sweet Potato- Pecan Pie
I always make this for Thanksgiving dinner. It is worth the effort, especially the Chantilly cream.
DOUGH:
3 tablespoons unsalted butter, softened
2 tablespoons sugar
1/4 teaspoon salt
1/2 egg, beaten until frothy (reserve the other half)
2 tablespoons cold milk
1 cup flour
SWEET POTATO FILLING:
1 large sweet potato (enough for 1 cup cooked pulp), baked
1/4 cup packed light brown sugar
2 tablespoons sugar
1/2 egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
PECAN PIE SYRUP:
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Pinch of salt
Pinch of ground cinnamon
3/4 cup pecan pieces or halves
CHANTILLY CREAM:
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
1/4 cup sugar
2 tablespoons sour cream
FOR THE DOUGH: With an electric mixer, beat butter, sugar, and salt on high speed until creamy. Add egg and beat 30 seconds. Add milk and beat on high speed for 2 minutes. Add flour and beat on medium speed 5 seconds, then on high speed until blended (about 5 seconds). Shape dough into a patty, lightly dust it with flour, cover with plastic wrap, and refrigerate for at least 1 hour. Roll out dough on a lightly floured surface and place in 9-inch cake pan.
FOR THE SWEET POTATO FILLING: Combine all ingredients. Beat with a mixer on medium speed until smooth, about 2 to 3 minutes.
FOR THE PECAN PIE SYRUP: Combine all ingredients except pecans. Beat with a mixer on slow speed until syrup is opaque, about 1 minute. Stir in pecans.
FOR THE CHANTILLY CREAM: Combine cream, vanilla, brandy, and Grand Marnier, and beat with a mixer on medium speed for 1 minute. Add sugar and sour cream and beat on medium speed until soft peaks form, about 3 minutes.
TO ASSEMBLE: Spoon sweet potato filling evenly into a dough-lined 9-inch cake pan. Pour pecan pie syrup on top. Bake at 325 degrees until a knife inserted in the center comes out clean (about 1 3/4 hours). To serve, place a slice of pie on top of a dollop of Chantilly cream. Serves 8.