Ingredients:

9-inch pie shell

1 yellow onion, chopped

4 tomatoes, cut in half, roughly chopped

1/4 cup sliced basil

1 cup cheddar cheese, grated

1 cup jack cheese, grated

3/4 cup mayonnaise

teaspoon  Tabasco sauce

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden.
Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer. Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a snow ball. Spread the cheese mixture over the tomatoes.  Place in oven and bake until browned and bubbly, anywhere from 25 to 35 minutes.

Serves 6.

Ingredients:

2 tablespoons olive oil

2 onions, chopped

4 carrots, thinly sliced

2 ribs of celery, thinly sliced

2 cups sliced button mushrooms

1 package frozen tiny English peas, defrosted

2 garlic cloves, chopped

1 tablespoon Worcestershire sauce

2 teaspoons chopped fresh rosemary

1 tablespoon chopped fresh sage

1 teaspoon poultry seasoning

3 cups cooked shredded chicken

8 tablespoons unsalted butter

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 freshly ground black pepper

3 cups milk

2 cups grated Swiss, Gruyere, or Cheddar cheese

1 sheet frozen puff pastry, defrosted

1 egg beaten with 1 tablespoon water

Directions:

Preheat oven to 400*F. In a 3 1/2-quart Dutch oven set over medium high heat, heat the oil until sizzling. Add the onions, carrots, celery, mushrooms, peas and garlic. Sauté until the onions begin to wilt and the carrots begin to soften, about 10 minutes. Remove from the heat and stir in the Worcestershire sauce, rosemary, sage, poultry seasoning, salt and pepper, and shredded chicken. Transfer the contents of the Dutch oven to a large bowl and set aside. With a paper towel, wipe out the Dutch oven.

In the same Dutch oven melt the butter over the medium heat. Add the flour and the salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly and just begins to turn a light tan color, about 3 minutes. Add the milk, bring to a boil, and cook for 3 minutes. Remove from the heat and add the cheese in handfuls, stirring until it is melted and smooth. Pour the chicken and vegetable mixture into the cheese sauce and stir to combine. Set aside.

On a lightly floured surface, roll the puff pastry into a round. Using the lid of the Dutch oven as a guide, cut the pastry to fit over the chicken mixture. Carefully place the puff pastry on top of the chicken and vegetables. Make a couple of decorative slits in the top of the pastry to allow steam to escape. Lightly brush the puff pastry with the egg glaze.

Bake for 35 to 45 minutes or until the pastry is puffed and golden and the sauce is hot and bubbly. Remove to a wire rack and allow to cool for 15 minutes before serving.

Serves 6.