From Your Kitchen
Tomato-Swiss Slab Pie With Fresh Dill
What makes a juicy ripe tomato even better? How about a cheesy, buttery flaky crust underneath with the bright, fresh flavor of dill! Serve this in small wedges as an appetizer, or in bigger slabs as a side dish. Perfect alongside a salad for a light, meatless meal. 10 sheets phyllo dough ½ cup grated Swiss cheese 4 ounces cream cheese, softened ¼ cup mayonnaise (Duke’s preferred) ½ teaspoon caraway seeds 1 stick butter ½ teaspoon onion powder ½ teaspoon garlic powder
½ cup finely grated Parmesan cheese 2–3 ripe tomatoes, sliced thin and drained between paper towels Half a medium red onion, cut into thin slivers Salt and freshly ground black pepper ¾ cup fried canned onions About ½ cup fresh dill
Thaw dough per package instructions. Preheat oven to 375 degrees. With mixer, whip together Swiss cheese, cream cheese, mayonnaise and caraway seeds; set aside. Melt butter; stir in onion and garlic powders. Line baking sheet with parchment paper. Brush paper with butter and place one sheet of dough onto buttered area. Brush lightly with butter, then sprinkle with one tablespoon of Parmesan cheese. Layer and repeat nine times. Fold up dough edges around all four sides (about ½-inch). Bake 7–8 minutes or until just starting to brown. Remove from oven and spread with cheese mixture. Top with tomatoes and onion slivers. Salt and pepper the pie, then scatter with canned onions. Bake about 12–15 minutes or until crust is golden brown. Garnish with bits of fresh dill and serve. Best hot, but can be served at room temperature. Yield: About 6 servings or 12 appetizer bites
Note: This recipe can easily be doubled and baked side by side on a baking sheet.
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Unless otherwise noted, recipes on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.
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Raspberry Swirl Cookies ½ cup (1 stick) butter, softened 1 cup granulated sugar 1 teaspoon vanilla 1 egg 2 cups all-purpose flour
1 teaspoon baking powder ¼ teaspoon salt ½ cup raspberry jam ½ cup shredded coconut ¼ cup finely chopped walnuts
In a medium bowl, cream butter and sugar together by hand with back of a large spoon. Add vanilla and egg. Mix by hand until light and fluffy. Add flour, baking powder and salt, mixing until fully blended. Form into a ball, wrap in plastic wrap and refrigerate until firm (several hours or overnight). Before rolling out dough, let stand at room temperature until soft enough to roll easily. In a small bowl, combine jam, coconut and walnuts. Between two sheets of waxed paper, roll dough into a 12-by-9-inch rectangle. Spread jam mixture evenly over dough to within ½-inch of edges. Roll up dough, jellyroll fashion, starting from long side. Wrap in plastic wrap and refrigerate until firm, several hours or overnight. To bake, preheat oven to 375 degrees and line cookie sheets with parchment paper. Using a large, sharp knife, cut chilled dough into ¼-inch slices. (Wipe knife blade with damp paper towel every few slices, and turn the dough as necessary to keep the round shape.) Place rounds two inches apart on cookie sheets. Bake 8–10 minutes or until edges are golden. Carefully remove from parchment and cool on cooling racks. Yield: About 30 cookies
Recipe courtesy of Irene LeCourt of Mill Spring, a member of Rutherford EMC Note: Cookie dough logs may be stored in freezer for several months — remove from freezer, slice and bake!
September 2019 | 41
8/9/19 12:21 PM