Tomato Pie
9 inch pie crust (refrigerated or homemade*)
5 large tomatoes peeled and sliced thickly (home grown maters are the BEST!)
1/2 tsp salt
1/2 tsp pepper
3 tsp basil
garlic powder to taste
1/2 cup mayo (don't judge, try it first! You can't even taste it!)
1 1/4 cup shredded Cheddar

Bake the crust for 10 minutes at 375* then remove to fill. Layer the tomatoes in the pie shell, sprinkle each layer with spices. I can usually do two or three layers. Combine mayo and cheese and spread over top layer of tomatoes. Bake at 350* for 35 minutes or until lightly browned. Let stand 10 minutes before serving.

(tip for peeling tomatoes. Boil a pan of water and drop tomatoes in the boiling water for 45 seconds to 1 minute. Then immediately remove and place in a bowl of ice water for 30 seconds..then the peel comes right off!)

* Homemade crust. I just use the recipe right out of the Better Homes and Gardens CookBook. This is the crust recipe my mom uses for everything...so it is the one I shall use as well! I will admit it is a bit more time consuming than the store bought crust, but worth the trouble I think!

Pastry for Single Crust Pie (from BH&G Cook Book)
1 1/4 cups all purpose flour
1/4 tsp salt
1/3 cup shortening
4-5 TB cold water
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. . On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Sunday Pot Roast
6 medium size peeled potates (whole)
12 peeled carrots
Chuck Roast
1 pkt dry onion soup mix
1 can cream of mushroom soup
(Mix the dry onion soup mix and the cream of mushroom soup and a can of water)
Green bell pepper or Onion (optional)

My mom used to make this EVERY Sunday...sometimes I loved that, sometimes I was sick of it...but now as a mom I know why! Nothing like walking in the door from church and lunch being done...especially when you have hungry sleepy kiddos!
I never thought much about the order in which I put the stuff in the crockpot, until one day my mom taught me a little trick. You put the taters and carrots on the bottom and then the meat, then pour the combined soups on top of meat. That way the flavor of the meat seeps down to the veggies on the bottom...YUM!
Just throw it all in the crockpot for 8-10 hours on low. (Sometimes I even throw mine in frozen and if I do that I don't add the water to the cream of mushroom soup mixture)
Sometimes I add a green bell pepper and onion for some extra flavor. But that is up to you!
This is the EASIEST meal EVER! And so yummy!