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“A TOH family favorite winner from the kitchen of Shara Walvoort of Wisconsin. This is yummy even with supermarket tomatoes, can you imagine fresh from the garden?”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine flour, baking powder, salt and dried basil. Cut in shortening with a pastry blender until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
  2. Press pastry into a 9 in pi plate;flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
  3. In a bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes on crust; top with half of the mayonnaise mixture. Repeat layers.
  4. Bake at 350° 30-35 minutes or until golden brown. Refrigerate leftovers.

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