Serves 4
We don't suggest using deli ham due to the moisture content. Use a traditional 9-inch pie shell, not a deep-dish. There's no need to thaw the crust before assembling.
Photo by: Photo: Jennifer Davick; Beth Dreiling; Styling: Lisa Powell Bailey
1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.
4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.
Southern Living APRIL 2007
For another night's meal, make the salad, and toss in cooked cheese tortellini or top with grilled chicken or shrimp.
1. Whisk together first 6 ingredients.
2. Place lettuce in a large bowl. Pour olive oil mixture over lettuce, and toss. Sprinkle with cheese, tossing to combine. Top with croutons, and serve immediately.
Note: Olive oil mixture may be prepared up to 24 hours ahead. Cover and store in refrigerator until ready to serve. Whisk before serving.
Southern Living APRIL 2007
Line the baking sheet with aluminum foil for easy cleanup. Watch the little ones—the center of the marshmallow will still be warm after the 5-minute cooling time. Chocolate kisses will soften but not melt.
1. Place crackers on baking sheet. Top each with 1 milk chocolate kiss and 1 marshmallow half, cut side down.
2. Bake at 350° for 8 minutes or just until marshmallows begin to melt. Let cool on a wire rack 5 minutes.
Southern Living APRIL 2007
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