1. Preheat oven to 350 degrees. Bake the piecrust for about 15 minutes. Remove from oven and set aside to cool.

2. Melt the butter over medium-high heat and saute’ the onions and mushrooms until the onions are clear. Mix together the cheeses, mayonnaise, garlic and basil. Stir in the cooled mushrooms and onions.

3. Place tomato wedges, skin side down, into the piecrust. Spoon the cheese mixture evenly across the tomatoes. Sprinkle the parsley and pepper on top. Bake for about 30 minutes, or until it is brown and bubbly.

1 9-inch frozen deep-dish pie shell, baked and cooled
2 large red or green tomatoes, peeled and thickly sliced
Salt and pepper
1 tsp dried sweet basil or 1 Tbsp fresh chopped basil
1 Tbsp fresh chopped chives
1 slice bacon, cooked and crumbled
1 cup mayonnaise
1 cup grated Cheddar cheese

1. Preheat the oven to 350 degrees.

2. Fill the pie shell with the tomato slices, and season with salt and pepper. Top with basil, chives and bacon. Mix the mayonnaise and cheese, then spread on top of tomatoes. Bake for 30 minutes, or until lightly browned.

2 cans (10 3/4 oz each) Condensed Tomato Soup
1/3 cup soy sauce
1/3 cup vinegar
1 1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
3 to 3 1/2 lbs boneless beef round steak, cut into 1/2″ strips
6 cups broccoli flowerets
Hot cooked rice

1. Stir the soup, soy sauce, vinegar, garlic powder, pepper and beaf in a 3 1/2 quart crock pot or slow cooker.

2. Cover and cook on LOW for 7-8 hours (or on HIGH for 4-5 hours), or until the meat is fork-tender.

3. Stir the mixture. Add the broccoli. Turn the heat to HIGH. Cover and cook for about 15 minures, until the broccoli is tender, but still slightly crisp. Serve over the rice.

TIPS: Keep that theme going through all your courses. End with a pound cake topped with either mandarin oranges or pineapple in syrup, or add a flavored sorbet!

Incoming search terms for the article:

• crock pot asian tomato beef
• crock pot hawaiian beef tomato

18 ounces tomatoes, chopped
1 whole garlic head, cloves separated and peeled
1 small onion, finely chopped
Long strand orange zest
2 bay leaves and 2 sprigs of fresh thyme, tied together
10-12 strands saffron
1 pint vegetable stock
Pinch of sugar
1 Tbsp olive oil
8 ounces vermicelli, broken into pieces
Salt and freshly ground black pepper
To garnish: sprigs of fresh basil

1. Put the tomatoes, garlic, onions, orange zest, herbs, saffron, stock and sugar into a saucepan and bring to boil. Cover; reduce the heat and simmer for 20 minutes.

2. Discard the herbs and orange zest, then puree the broth in a food processor or with a hand-held mixer.

3. Return the puree to the pan and stir in the oil, vermicelli, and some salt and pepper to taste. Bring to boil and then simmer, uncovered, for 8-10 minutes, stirring occasionally, until the pasta is is cooked and the broth has thickened. Season to taste and serve, garnished with basil.

Ingredients
1/2 cup of chopped fresh coriander leaves
1 hot chili pepper, small, seeded and finely chopped
5 medium ripe tomatoes, peeled
4 Tablespoon fresh lemon juice
1/4 cup virgin olive oil
a dash of salt

Directions
Slice the peeled tomatoes and place in a bowl . Sprinkle the chopped coriander over the tomatoes. Mix the chopped chili pepper with the lemon juice and 1 teaspoon of salt. Beat the olive oil into the chili-lemon juice mixture. Pour over the tomatoes and coriander. Let rest 15 minutes before serving.