Southern Tomato Pie

The following recipes have been featured on The Hines-Sight Blog

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Hines Pasta with Tofu, Broccoli, and Cheese
From We Need to Get Out of Town, April 1, 2011

16 ounces of mini Farfalle (Bow-tie) pasta
1 package of Frozen broccoli florets or 2 cups of fresh broccoli florets
1 package of Extra Firm Tofu, diced
1 cup of shredded Parmesan cheese or cheddar cheese if you prefer
6 Tablespoons of olive oil

Heat two tablespoons of oil in pan or wok. Saute tofu until lightly browned. 
Cook pasta as directed. 
Steam broccoli.
Combine tofu, pasta, and broccoli in large serving bowl with cheese
Toss with 4 Tablespoons of olive oil.  It is best to toss pasta between each spoonful so that the pasta can get coated evenly.
Sprinkle dish with Parmesan cheese on top to serve.

*You could also try this dish with shrimp or chicken or any pasta of your choice.  We prefer the mini bow-ties in our family.  My daughter can pick them without us having to cut them. It just makes it easy to serve.

Grandma Powell's No Crust Coconut Pie
From Weekend Rewind Post, February 6, 2011

4 eggs beaten
1 3/4 cups of sugar
1/2 cup of self-rising flour
1 six ounce bag of frozen flaked coconut
2 cups of sweet milk (condensed)
1 teaspoon vanilla
1/4 cup of margarine or butter melted

Pre-heat oven to 300 degrees. Beat eggs, blend sugar and flour together, and stir into eggs.  Add remaining ingredients.  Pour mixture into a greased pie pan.  Grandma used butter to grease her pyrex pans.  Bake for 30 to 40 minutes or until brown.

Slow-Cooked Southwestern Beef

From "A Second Helping, Please!" Post
From: "A Dash of Down East--a second helping" by The Junior Guild of Rocky Mount, NC

1 3 to 4 pound chuck roast
Salt and pepper to taste
4  14.5 ounce cans diced tomatoes with green chiles  (As I type this for you, I realized I only used two cans because sometimes I misread the recipe before going to the grocery store, but my version  with two cans was very tasty)
2 yellow onions, chopped (I only used half an onion, and also some Onion Onion from Tastefully simple)

Place roast in large crockpot and cover with remaining ingredients.  Cook for at least 6 hours (the longer the better), or until meat has shredded and all the liquid has absorbed into the beef.

Serve in Tortillas with lettuce, tomato, cheddar cheese, chopped onion (optional), and sour cream or toppings of your choice.

If you are a non-beef eater, I think the recipe would also work great with chicken breasts.
Hines-Sight Blog was granted permission to share this recipe from this cookbook

Rainbow Inspired Capellini with Alfredo Sauce

From "The Rainbow Connection" Post
The great thing about this recipe is that you can use the pasta of your choice, and add as many vegetables as you like to complete your rainbow.  Suggestions in addition to what I used include: Zucchini, Squash, Mushrooms, Asparagus, Eggplant, and Red or Green Bell Pepper

8 ounces of uncooked angel hair or capellini
1 1/2 tablespoon olive oil
1/2 clove of garlic
1/4 to 1/2  onion, chopped
1 orange bell pepper, chopped
1 cup of broccoli flowerets
1 cup of cauliflowerets
1 cup of baby carrots, chopped
1 cup of frozen peas, rinsed to separate
1/2 cup of grape tomatoes, halved
14 to 16 ounce Jar of Trader Joes's Alfredo Sauce or another store bought brand
A dash of basil, oregano, salt, and pepper to season
1 tablespoon of shaved parmesan cheese

Heat oil in skillet over medium heat.  Cook garlic, onion, orange bell pepper, broccoli, cauliflower, carrots, peas in oil for six to eight minutes.  Stir frequently until vegetables are crisp-tender.  Add dash of salt, pepper, basil, and oregano for seasoning.

Add jar of Alfredo Sauce to vegetables when they have cooked to your liking.  Add grape tomatoes.  Stir mixture til vegetables are covered, and sauce and tomatoes are warm.  

Cook Capellini according to directions.   Serve Alfredo Vegetable mixture on top of pasta.  Sprinkle each plate with shaved paremesan cheese.

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