Lucy Buffetts Sweet Tomato Pie Recipes

LUCY BUFFETT'S OYSTER DRESSING

Steps:

• Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
• Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
• Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
• In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
• Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.

LUCY BUFFETT'S SWEET TOMATO PIE

Steps:

• Preheat oven to 450 degrees.
• Sprinkle flour over counter and roll pie crust dough to fit a 7x11-inch rectangle baking dish, making sure dough comes up the sides of the dish. Poke bottom of crust with a fork in several places. Bake for 9 to 10 minutes or until crust is lightly browned.
• Remove from oven to cool. Reduce oven temperature to 400 degrees.
• In a cast iron, or heavy skillet, heat butter and olive oil over medium heat until it begins to sizzle. Add onions and sugar. Saute until onions are very brown and caramelized.
• Add garlic and stir constantly for another 1 to 2 minutes or until garlic is cooked through and tender. Remove onions and garlic from skillet and set aside to cool.
• In the bowl of a food processor, combine the cream cheese, mayonnaise, heavy cream, sour cream, honey mustard, Parmesan cheese and green onions. Process until well mixed. transfer to a mixing bowl and set aside.
• In the cooled pie crust, layer half of the following ingredients: sauteed onions, cream cheese mixture, sliced tomatoes, salt, black pepper, basil and Gruyere cheese. Repeat layering using all ingredients.
• Bake 35 minutes or until pie is bubbling and top is browned.
• Remove from oven and cool for 10 to 15 minutes before slicing.

CREAMY CHICKEN AND PUMPKIN PASTA (WW)

Steps:

• Preheat oven to 220C or 200C fan forced.
• Line a baking tray with baking paper and place pumpkin on prepared tray and lightly spray with oil and then bake for 20 minutes and then add tomatoes and bake for a further 10 minutes or until pumpkin is lightly browned and tomatoes softened.
• Meanwhile cook the pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender and then drain.
• Heat oil in a non stick frying pan over medium-high heat and add the chicken and cook stirring for 5 minutes or until lightly browned and then transfer to a plate.
• Add onion and garlic and cook, stirring for 5 minutes or until softened and then return chicken to the pan.
• Blend cornflour and a little evaporated milk in a jug and stir in remaining milk and then add this milk mixture to the pan and bring to the boil, reduce heat to low and simmer stirring occasionally for 3 minutes or until sauce thickens slightly.
• Add the cooked pasta, olives and roasted pumpkin and tomatoes to the sauce and toss gently to combine and serve pasta sprinkled with cheese.