This has been a crazy busy week at the ASHouse with dinner parties galore! Since we celebrated my father-in-laws birthday on Sunday we had dinner with my family on Monday.
I made a delicious Blueberry Cobbler (recipe at the bottom) and my mom prepared a savory Beef-Noodle casserole out of her cookbook “A Cooks Tour of Athens“.
Tuesday I cooked salmon patties for an old friend.
Wednesday my cousin was back in town and came to dinner. So great to catch up! We grilled pork chops & corn. I baked another tomato pie (summer favorite) and we enjoyed a Romaine salad tossed with our family’s oil and vinegar dressing (top secret recipe).
Thursday and Friday are supposed to be calm, do nothing days…Well see if it really happens. Saturday, The 4th of July, we have family coming into town to celebrate and to stay the night! Although P has to work during the day, I am so so excited about the fireworks and festivities that night and hoping EH will love it all as much as I do!
Blue Berry Cobbler
Melt 1 stick of butter in a deep dish baking pan (I use a square ceramic) while oven preheats to 350 degrees
In a bowl combine 1 cup sugar, 1 cup flour, 2 tsp baking powder, 1/2 tsp salt & 3/4 cup milk and mix together.
In a 2nd bowl combine 2 cups of blueberries with 1/2 (or less) cup of sugar
When oven has preheated and butter melted remove pan and pour in batter.
In the middle of the batter pour in the blueberries (D0 NOT MIX)
Bake for 1 hour (or until golden brown and crispy on top). My oven takes about 40 minutes.
Tomato Pie (taken from Paula Dean and tweaked a bit)
Cook a store bought pie crust according to directions on package. When done slice 2 tomatoes and layer in pie crust, add salt and pepper to taste, chop up 2 green onions and 3-5 fresh basil leaves to add on top of the tomatoes. In a bowl mix 1 cup shredded mozzarella and 1 cup sharp cheddar with 1/4 cup mayo (I use Dukes) and smooth on top. Bake in the oven at 350 degrees for 25 min or until golden brown.