THE BEST STRAWBERRY PIE

Printed from Allrecipes, Submitted by Marge Koriakin

1 (9 inch) pie crust, baked
4 cups fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream (or Cool Whip)

1.   Arrange half of strawberries in baked pastry shell.  Mash remaining berries and combine with sugar in a medium saucepan.   Place saucepan over medium heat and bring to a boil, stirring frequently.
2.   In a small bowl, whisk together cornstarch and water.  Gradually stir cornstarch mixture into boiling strawberry mixture.   Reduce heat and simmer mixture until thickened, about
10 minutes, stirring constantly.   Pour mixture over berries in pastry shell.   Chill for several hours before serving.   In a small bowl, whip cream until soft peaks form.  Serve each slice of pie with a dollop of whipped cream.

This recipe is one that is requested every time it is served.  Enjoy with a sprig of mint on a hot summer day.

RASPBERRY LEMONADE

3 cups cold water, divided
1 cup fresh raspberries
1 (6 oz) can thawed lemonade concentrate, undiluted
mint sprigs (optional)

Combine 3/4 cup water and raspberries in a blender; process until smooth.  Strain mixture through a sieve into a medium bowl; discard seeds.  Combine raspberry liquid, 2 1/4 cups water, and lemonade concentrate in a pitcher; chill.  Serve garnished with mint, if desired.  Yield:  4 servings (serving size:  1 cup)

This salad uses a lot of garden grown ingredients.  If you have them in your vegetable garden, by all means use them here, it will taste that much better!

Olive Garden Salad (Clone)

For Salad:

fresh lettuce, or 1 bag American Blend Dole Salad
1-5 slices red onion
4-6 black olives
2-4 banana peppers (I use picked pepperoncini)
1/2 cup croutons
1 small tomato, quartered (or 6 cherry tomatoes, halved)
freshly grated parmesan cheese

Preparation:  Chill one salad bowl in freezer for at least 30 minutes.  Place lettuce in bowl.  Place on top of lettuce red onion, black olives, peppers, tomatoes, and croutons.  Add some fresh Parmesan cheese, and add plenty of salad dressing (recipe follows) on top.

Italian Dressing:

1/2 cup mayonnaise
1/4 cup white vinegar
1 tsp vegetable oil
2 Tbsp corn syrup
2 Tbsp Parmesan cheese
2 Tbsp Romano cheese
1/4 tsp garlic salt, or one garlic clove, minced
1/2 tsp Italian Seasoning
1/2 tsp Parsley flakes
1 Tbsp lemon juice
1 Tbsp sugar

Mix all ingredients in a blender until well mixed.  Refrigerate until ready to use.

STUFFED PEPPERONCINI

Another family favorite, this appetizer puts to use the pickled pepperoncini from my summer harvest.  

3 slices bacon - finely chopped (or 2 tablespoons real bacon bits)
2 shallots or green onions, minced (about 1/4 cup)
1/2 medium red pepper - minced, about 1/3 cup
1  3-oz pkg cream cheese, softened (you can use reduced fat, but not fat-free)
2 tsp milk
2 jars (9 oz each) pepperoncini peppers (or home-pickled) about 28 peppers - drained

1.  In a nonstick 10-inch skillet, cook bacon until browned, drain on paper towel, and discard bacon drippings, except for 1 Tbsp from the skillet.
2.  Cook shallots and red pepper over medium heat in the skillet bacon drippings, stirring frequently until vegetables are tender, about 5 minutes.  Remove skillet from heat.
3.  In small bowl, with mixer at medium speed, beat cream cheese and milk until smooth.  Add bacon and shallot mixture, and beat until combined.  Spoon cream cheese mixture into heavy-weight plastic bag with 1 corner cut to make a 1/4 inch opening.
4.  With small knife, cut a slit lengthwise in each pepper, being careful not to cut all the way through pepper.  (I remove the seeds with a small spoon).  Squeeze cream-cheese mixture into peppers; cover and refrigerate up to 1 day.   IF ANY ARE LEFT!

Yield:  about 28 stuffed peppers.

SUMMER PEACH QUENCHER

2 ripe peaches or 8 oz. peach puree
6 oz. pineapple juice
1/4 cup frozen lemonade concentrate
3 cups club soda (or 7-up)
sugar, if necessary, to taste
Ice

Blend peaches and juice in blender.  Pour into four tall glasses, and top off with soda and ice.  4 Servings

CHEESY ZUCCHINI CASSEROLE

4 slices bread cubed
1/4 cup melted butter
2 cups cubed zucchini
1/2 onion chopped 
1 tsp. garlic salt
1 egg beaten
2 cups shredded cheddar cheese

Preheat oven to 350 degrees
Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9 x 9 inch baking dish and top with the cheese. 
Bake covered in oven for 30 minutes then uncover and bake an additional 30 minutes.

ZUCCHINI CRISP

Everyone swears this is made from apples.  I cut up the zucchini in bite-sized portions about the size of chunk pineapple.

Crust:
4 cups flour
2 cups sugar
1/2 teaspoon salt
3/4 pound of butter or margarine

Filling:
6 to 8 cups seeded, peeled, sliced zucchini
2/3 cup lemon juice
1 cup sugar
1/4 teaspoon nutmeg
1-1/2 teaspoons cinnamon

Preheat oven to 375 F.   Prepare the pastry by combining the flour, sugar and salt in a bowl. Cut in the butter or margarine until crumbly.   Press half the mixture in the bottom of a greased 9 x 13 inch baking pan.   Save the other half for later.   Bake for about ten minutes, then remove from oven and set aside.   In a sauce pan, cook the zucchini in lemon juice until tender, about 10 minutes.   Add the sugar, nutmeg and only 1 teaspoon of the cinnamon.
Simmer for about a minute then add a half cup of the saved pastry mixture.  Simmer until this thickens, stirring constantly.  Let cool.  Pour the zucchini mixture over the crust.   Mix 1/2 teaspoon of cinnamon with the rest of the pastry mixture in a bowl, then sprinkle it over the pie.   Bake for 35 to 45 minutes, or until lightly browned.
Submitted By: Larry....through Granny's Kitchen.com

From Cooking Light magazine...Highest claims of being so delicious from people who thought they 'hated' green tomatoes!!!   Contributed by Maria Eberhardt

UNFRIED GREEN TOMATOES 

GRAVY:
1/4 cup all-purpose flour 
1 tablespoon butter
1/4 cup yellow cornmeal 
1/2 cup finely chopped onion
1/4 teaspoon salt 
2 cups finely chopped/peeled red tomato
1/4 teaspoon pepper 
1/4 teaspoon salt
dash of sugar 
1/4 teaspoon black pepper
16 (1/2") slices green tomato (approx 3) 
1/3 cup fat-free milk
cooking spray

1. Preheat oven to 400F.
2. To prepare the green tomatoes, combine flour and next 4 ingredients (flour through sugar) in a shallow dish. Dip tomato slices in milk, dredge in flour mixture. Lightly coat both sides of tomato slices with cooking spray.
3. Place a baking sheet in oven heat of 400 for 5 minutes. Remove from oven and immediately coat with cooking spray. Place tomato slices on preheated baking sheet. Bake at 400 for 25 minutes, turning after 15 minutes.
4. To prepare the gravy, melt butter in a medium nonstick saucepan over medium heat. Add onion and cook 4 minutes or until tender, stirring frequently. Add chopped red tomato, salt and pepper and bring to boil. Cook for 10 minutes or until liquid almost evaporates. Spoon gravy over each green tomato slice.
Yield: 4 servings (serving size: 4 tomato slices and about 1/3 cup gravy)

Calories 142 (27% from fat); Fat 4.2g (sat 1.9g, mono 1g, poly 0.5g) Protein 4.2g; Carb 23.5g; Fiber 3g; Chol 8mg; Iron 1.7mg; Sodium 348mg; Calc 41mg

Beefy Tomatoes

6 medium tomatoes
1 lb lean ground beef
1 medium onion, chopped
2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1/2 cup cooked rice
1/2 cup shredded reduced-fat cheddar cheese
1 egg, lightly beaten

Cut a thin slice off the top of each tomato and discard; remove core.  Carefully scoop out pulp, leaving a 1/2 inch shell.  Reserve 1 cup pulp (discard remaining pulp or save for another use).  Invert tomatoes onto paper towels to drain.  In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the basil, salt, pepper, and reserved tomato pulp; bring to a boil.  Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. 
Stir in the rice, cheese, and egg; heat through.  Spoon into tomato shells.  Place in a shallow 2-qt baking dish coated with nonstick cooking spray.  Bake, uncovered, at 350F for 20-25 minutes, or until heated through.  Yield:  6 servings

One serving (1 stuffed tomato) equals 215 calories, 10g fat (4g sat. fat), 68 mg chol, 2g fiber, 21g protein)  
-Liz Gallagher of Gilbertsville, PA,   Light and Tasty, June/July 2001 issue

This makes such a wonderful, quick dinner!  I serve it with couscous,  rice, or noodles, and a side serving of fruit.  A good way to use the jalapeno jelly, which I have in abundance.

TEQUILA-GRILLED CHICKEN SALAD

For dressing:
1/4 cup bottled cucumber or ranch salad dressing
1 Tbsp jalapeno pepper jelly
1/2 tsp seasoned salt (or to taste)
1/2 tsp garlic powder
1/8 tsp ground red (cayenne) pepper

For tequila glaze:
2 1/2 Tbsp tequila
1 Tbsp plus 1 tsp jalapeno pepper jelly
1/4 tsp salt
freshly ground black pepper

For chicken salad:

1 lb boneless, skinless chicken breasts
1 green onions, thinly sliced
1 medium cucumber, peeled, seeded, and chopped
1 large red bell pepper, roasted, seeded, peeled and diced, OR 3/4 cup chopped prepared roasted red peppers, well-drained
1 avocado
Lettuce leaves or flour tortillas

To prepare dressing:  In a small bowl, stir together bottled dressing, jelly, seasoned salt, garlic powder and red pepper.  Let stand while preparing salad, or prepare a day ahead and refrigerate.

To prepare glaze:  In another small bowl, combine tequila, jelly, salt and a few grinds of pepper; stir until thoroughly combined; set aside.

To prepare salad:  Rinse chicken; pat dry.  Pour about half the glaze onto a deep plate; add chicken and turn to coat all surfaces.  Let stand at room temperature 15 minutes, turning occasionally.  Grill over hot coals, basting often with remaining glaze, until cooked through, 6 to 8 minutes.  Set aside to cool completely (or chill in refrigerator).

In a large bowl, toss together onions, cucumber, and roasted pepper.  Cut cooled chicken and avocado into 1/2 inch cubes; add to salad.  Add dressing; toss to coat.  Serve in lettuce-leaf cups or on flour tortillas (we roll them up to make burritos).

Yield:  6 servings (about 4 cups)

I discovered this recipe on the internet and had to try it.  I removed the seeds from all the hot peppers, and it had only a very slight kick.  So if you like it hot, use the seeds and all.  This makes a very rich brownie, with a top crust, and gooey middle.

JALAPENO BROWNIES

2/3 cup semisweet chocolate chips
1 stick butter
4 large eggs
1/2 tsp salt
2 cups sugar
1 tsp vanilla
1 1/4 cups flour
1/4 (or more) cups cocoa (depends on the juiciness of the chiles)
5 large jalapenos
1 1/2 tablespoons chopped habaneros (about 1 large pepper)
6-8 tiny Thai chiles or 2 cayennes
3/4 cup chopped walnuts or pecans

Melt butter and chocolate chips together in a microwave or a double boiler.  In a large bowl, beat eggs with salt until foamy.  Slowly beat in sugar until well blended.  Beat in vanilla.  With a wooden spoon, stir in the chocolate mixture until almost blended.  Stir in flour and cocoa until almost blended. Stir in chopped peppers and nuts.  Pour into a buttered 9x13 inch pan.  Bake at 350 degrees for 25 to 30 minutes or until top crust cracks and inside looks moist, but not runny.  Cool.  Sift powdered sugar over the top.  Cut into squares and serve.  

BLT BITES

16-20 cherry tomatoes 
1/2 cup real mayonnaise
3 Tbsp grated Parmesan cheese
2 Tbsp chopped parsley
1 pound bacon, cooked and crumbled
1/3 cup chopped green onions

Cut thin slice off the tops of each tomato.  Scoop out and discard pulp (I use the small end of a melon-baller).  Invert tomatoes onto a paper towel to drain.  

In a small bowl, combine mayonnaise, cheese, parsley, bacon, and onions.  Mix well.  Refrigerate for several hours and serve.    8-10 servings
--Contributed by T-mara Freise

REBECCA'S FAVORITE 
CARAMEL APPLE JAM

6-7 cups diced and peeled apples
1/2 cup water
1/2 tsp butter
1 package plus one Tablespoon pectin (such as Sure-Jell)
3 cups white sugar
2 cups packed dark brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix apples, water, and butter over low heat until soft.  Add pectin.  Bring to a full boil, stirring constantly, then add sugar, cinnamon and nutmeg.  Bring to a rolling boil.  Boil 1 minute.  Pour into sterile 1/2-pint canning jars.   Process 10 minutes. 
--Contributed by Rebecca Joslin 

This wonderful salad goes great with Thanksgiving dinner...it didn't last long at my house...maybe it will be a favorite for you too!

CRANBERRY/PINEAPPLE RELISH

 In a large pot, put 1 lb of washed and drained fresh cranberries with 1 Tablespoon water.  Boil and stir until cranberries pop.  Add 1 small can drained, crushed pineapple (in its own juice), 3/4 can sliced apples (Thank You brand) or 3 fresh, sliced apples, 3 Tablespoons low sugar orange marmalade and 1/3 cup raisins.  Boil-cook and stir 4 or 5 minutes.  Add sugar or artificial sweetener to taste, after the mixture cools.  Store in the refrigerator or freeze.

ANTIPASTO PARTY DIP

10-12 pepperoncini, stemmed and drained (about 1/3 cup)
1 cup light dairy sour cream
1 cup mayonnaise
1/2 tsp onion powder
1/2 tsp garlic powder
2 ounces thinly sliced salami, chopped
1 can (2 oz) sliced ripe olives, drained

In work bowl of food processor fitted with steel knife blade, process pepperoncini until chopped.  Add sour cream, mayonnaise, onion powder and garlic powder; process until well blended.  Stir in salami and olives.   (Note:  I like to make this a few hours in advance, for the flavors to blend)   Serve with vegetable dippers, shrimp, or crackers.

Serving:  2 Tbsp    Cal 11, Chol 1 mg, Fat 0g, Sod 139mg, Carb 5g

ITALIAN DIPPING OIL

1 liter of light olive oil
garlic, peeled and chopped
Fresh or dried herbs, such as:
basil
oregano
sage
marjoram
thyme

Wash and dry the herbs; bruise and ad to jar.  Add oil.  Seal.  Put in dark place.  Shake or swirl oil jar every few days.  Strain herbs from oil by pouring through strainer into another container.  Repeat above, if more flavor is desired, or transfer to bottles for storage.  

IMPORTANT:  STERILIZE THE OIL AS FOLLOWS:

Once you have the oil flavor you want, be certain to sterilize it.  First, strain through a wire mesh strainer.  Strain again through a fine mesh permanent coffee filter.  Pour strained oil into microwave safe bowl.  Microwave on high for 2 minutes; stir.  Microwave for one minute, stir, repeat until oil is very hot BUT NOT BOILING, about 180 degrees on a candy thermometer.  Watch carefully to avoid overheating.  Leave in microwave to cool to room temperature.  Pour into clean bottle and seal.  Store out of direct light.  Do NOT add fresh or dried herbs to the finished oil for decoration, it will cause spoilage.  Oil should be clear (green tint from herbs is normal).  If oil clouds, discard!  Mine keeps for 1 year at room temperature.

Contributed by Rebecca J.

HEARTS AND FLOWERS SALAD

5 cups mixed baby field greens (or homegrown red and green lettuce!)
4 slices cheddar cheese, cut in small and medium hearts
4 slices ham, cut in small and medium hearts
1/2 cup flower petals (roses-with bitter white portion at petal base removed, and pansies are suggested)
1/2 cup reduced-fat Italian salad dressing

In salad bowl, gently toss together baby field greens, cheese and ham.  Shake dressing.  Pour over salad.  Add flower petals.  Toss lightly.  Makes 6 servings
120 calories, 8g fat, 20 mg cholesterol, 420 mg sodium each

JALAPENO CRANBERRY SAUCE

3/4 lb cranberries
1 cup water
1 cup white sugar
3 jalapeno peppers, seeded and minced
2 teaspoons lemon juice
1/2 cup sherry

1.  Rinse berries in cold water; drain.
2.  In a saucepan, mix water and sugar; stir to dissolve sugar.  Bring to boil.  Add cranberries, Jalapeno peppers, and lemon juice and return to a boil.  Reduce heat and simmer gently for 10 minutes, stirring occasionally.  Add sherry and stir well.  Remove from heat and let cool completely at room temperature. 
3.  Refrigerate in a glass container with cover.  Serve with turkey or chicken.

MY FAVORITE ZUCCHINI BREAD!

This recipe originally comes from "The Cliff House" restaurant in Playa Del Rey, California.

3 eggs
2 teaspoons vanilla
2 cups granulated sugar
1 cup vegetable oil
3 cups peeled/grated zucchini, drained
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained

1.  Preheat oven to 350 degrees.  
2.  Grease and flour "two" 8x4 inch loaf pans
3.  Beat together eggs, sugar, vanilla, and oil in large bowl.
4.  Squeeze zucchini dry; stir into egg mixture.
5.  In separate bowl, combine flour, baking powder, baking soda, salt, raisins, and pecans.
6.  Add flour mixture and pineapple to zucchini mixture; mix well.
7.  Pour into pans.
8.  Bake about 50-60 minutes, or until wooden toothpick inserted near the center comes out clean.

Yield:  2 loaves

PUMPKIN POTPOURRI  (Non-edible)

1-2 cups pumpkin seeds
1 Tablespoon cinnamon
1/ Tablespoon allspice
1 Tablespoon oil
1/2 cup cloves
3-4 sticks cinnamon
fake red berries or red hots (optional)

1.  Preheat the oven to 350F.  Clean the seeds and dry with a paper towel.
2.  Pour the seeds into a baking dish.  Add cinnamon, allspice and oil.  Mix well so all seeds are coated.
3.  Place in the oven, stirring every 5 minutes until golden brown, about 45-50 minutes.
4.  Mix in the cloves.
5.  Put mixture into a potpourri bowl and add the cinnamon sticks and fake red berries.

Kathi's CUCUMBER JAM

2 cups cucumber pulp
4 cups sugar
1/3 cup lemon juice
2 Tbsp grated lemon peel
1 bottle liquid fruit pectin
4 drops green food color

Pare 3-4 cucumbers, cut in half lengthwise and grind.  Measure 2 cups pulp into saucepan.  Add 4 cups sugar lemon juice, and lemon peel.  Mix well.  Place over high heat.  Bring to a full, rolling boil and boil hard for 1 minute, stirring constantly.  Remove from heat, stir in pectin and food color.  Skim off foam, stir and skim alternately for 5 minutes.  Ladle into hot, sterilized jars and seal.

The following is a Martha Stewart recipe.  It will fill your kitchen with a wonderful smell!  Be sure to chill the batter, or they will not be puffy.

BLUE CHEESE MINI POPOVERS  (Make 2 hours ahead...batter must be cold!)

2 large eggs
1 cup milk, room temperature
2 tablespoons unsalted butter, melted
1 cup all purpose flour
1/2 heaping teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/4 ounces blue cheese, crumbled
1 tablespoon roughly chopped fresh thyme

In a large bowl, whisk together the eggs, milk, melted butter, flour, salt and pepper.  Whisk until all of the lumps have disappeared.  Whisk in the cheese and thyme.  Transfer the batter to an airtight container.  Batter must be chilled; refrigerate for at least 2 hours or up to 1 day.

Adjust rack to highest position in oven.  Heat to 425F.  Generously butter two mini muffin tins.  Fill each cup to the top with the chilled batter.  Bake the popovers until golden and puffed, 18 to 20 minutes.  Repeat until all the batter is used.  Serve immediately.

OKRA-VEGGIE STIR-FRY

Serve this colorful medley over a bowl of long-grain rice with a piece of hot corn bread. Make sure the okra is young, no longer than 2 inches.  

3 Tbsp butter (or olive oil)
1 large onion, thinly sliced into rounds
2 bay leaves
1/2 teaspoon EACH thyme, red pepper flakes, and basil
1 green bell pepper, seeded and finely diced
3 large fresh ripe tomatoes, seeded and chopped
2 cups frozen or canned whole kernel corn (or 4 ears fresh corn, remove kernels)
2 cups small okra pods, sliced into 1/4 inch thick rounds
1/2 cup water or chicken stock
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

In a 10-inch iron skillet or heavy pan, heat butter, and add onions, bay leaves, thyme, basil, and red pepper flakes.  Saute and stir until onions are limp.  Add bell pepper and continue cooking until onions are translucent.  Add tomatoes, okra, water, salt and pepper.  Reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally.  Add corn and cook 5 minutes longer.  Taste, adjust seasoning if needed.  Serve hot.

Makes 6 servings

This healthy soup makes use of several summertime vegetables that many people grow in their gardens at home.

HOME-GROWN VEGETABLE SOUP

16 ounces low sodium chicken broth or stock
2 cups water
1/4 cup uncooked pearl barley
1 very thinly sliced carrot
1/2 medium onion, sliced and then cut slices in half
1 clove minced garlic
1 cup diagonally sliced celery, including tops
1/2 cup sliced zucchini (cut slices into quarters, leave peel on)
1 large Roma Italian tomato, diced
1 cup sliced okra
1 Tbsp chopped fresh parsley
1/4 tsp pepper
1/4 tsp dried thyme
1/4 tsp dried basil
1/2 tsp dried tarragon

In a 3 quart saucepan, add chicken broth, water, and barley.  Cover and cook on high until it just starts to boil.  Reduce heat and simmer, covered, while you prepare the other vegetables and add in the order listed.  Add seasonings and simmer for 20-30 minutes, until barley is puffed and chewy, not mushy.  ENJOY

NOTE:  If you want to turn this into a meal, add leftover chicken, pork, beef, etc. and have cornbread or bread, followed with fresh fruit salad.

HERB-MARINATED TOMATOES

2 large tomatoes, cut into 1/2 inch slices
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Arrange tomato slices on a platter, slightly overlapping.  Sprinkle with basil, parsley, and oregano.  
Combine lemon juice and vinegar; drizzle over tomatoes.  Cover and chill 2 hours.  Sprinkle with salt and pepper.

4 servings

TOMATO TART

8 servings   Prep: 20 minutes. Chill: 30 minutes
Bake:  crust at 400F for 20 minutes, tart at 400F for 30 minutes

Pastry Crust:

1 1/2 cups flour
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried rosemary
9 tablespoons unsalted butter, chilled & cut into pieces
3 tablespoons water

Filling:
3 ripe medium-sized red tomatoes or mix of red and yellow
1 egg white
2 tablespoons prepared pesto
3 ounces crumbled feta cheese (about 1/2 cup)
1/8 tsp salt
pinch black pepper
1 tablespoon olive oil

1.  Crust:  in processor or by hand, combine flour, salt, thyme, basil and rosemary.  Pulse to blend.  Add butter; process or cut in with pastry blender until the mixture resembles coarse crumbs.  Add water, while pulsing in processor or tossing with fork, until dough begins to come together.  Transfer to plastic wrap or resealable bag; shape into disk. Refrigerate 30 minutes.

2.  Filling:  while dough is chilling, thinly slice the tomatoes; drain on paper toweling about 30 minutes.  Turn slices over after 15 minutes.

3.  Heat oven to 400F.  On lightly floured surface, with floured rolling pin, roll dough into 13 inch circle.  Press into bottom and up sides of 11 inch tart pan with removable bottom.
Trim excess dough.  Prick bottom of crust with fork; line shell with foil.  Fill with pie weights or dried beans.

4.  Bake in bottom third of 400F oven for 15 minutes.  Remove from oven; remove foil.  Brush crust with egg white.  Bake in oven for 5 minutes.  Transfer pan to rack to cool.

5.  Spread crust with pesto.  Sprinkle with cheese.  Decoratively arrange tomato slices in concentric circles.  Sprinkle with salt and pepper.

6.  Bake in 400F oven for 30 minutes or until tomatoes are soft and crust is golden brown.  Brush with oil.  Cool on wire rack for 10 minutes.  Remove pan sides.  Garnish with basil, if desired.

276 calories, 19g fat (10g saturated), 6g protein, 21g carbohydrate, 2g fiber, 326mg sodium, 46 mg chol

ELEGANT STRAWBERRIES

These are as pretty to look at as they are delicious!  They are easy to make, especially with a decorator's tube with a small (1/2") star tip.

8 oz cream cheese
1/3 cup powdered sugar
1 tsp lemon peel
1 Tbsp lemon juice
2 cartons medium to large strawberries

Beat all ingredients except strawberries, until smooth.  Cover and refrigerate.  Core berries, turn berries up-side down.  With a sharp knife, gently cut an "X" in the point end, being careful not to go farther than halfway down the berry.
Pipe in filling.  Refrigerate to serve the same day.

BRENDA'S STUFFED RED PEPPERS

6 red peppers
3 ripe tomatoes
3 cloves minced garlic
olive oil

Slice peppers in half, take out inside seeds and membrane.  Cut to flatten bottom. 
Drop tomatoes in boiling water 1 minute, drain and remove skins.  Slice lengthwise and stuff into pepper halves.  Add minced garlic, and drizzle olive oil over the pepper.

Bake at 350F for 30 minutes.  They are also good cold.