Fresh Tomato Tarts

1 store-bought or homemade pie crust
8-10 ounces mozzarella cheese, shredded
2 tablespoons fresh basil, chopped
4-6 plum tomatoes, sliced ¼-inch
½ teaspoon salt
¼ teaspoon black pepper
¼ cup extra virgin olive oil
Basil, chopped for garnish

Preheat oven 400°.  Loosely line bottom of tart pan with pie crust dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper; drizzle with olive oil. Bake 20 to 30 minutes, watching carefully. When crust is golden and cheese is bubbly, remove from oven. Garnish with fresh basil, slice in wedges, and serve warm

Yield:  8-10 servings

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4 cups Madeira wine
6 cups sugar
6 ounces liquid Certo
Paraffin

Mix wine and sugar together in top of a large double boiler (or a heavy pot). Place over boiling water and stir until sugar dissolves; remove from heat and stir in Certo. Skim foam, if there is any on top. Pour mixture into hot, sterilized  8-ounce jelly jars and cover with 1/8-inch hot paraffin.

Yield: 8-10 half pints 

Breakfast Rellenos

2 Anaheim chiles
(also called New Mexico #6)
1 tablespoon raw piñon nuts
2 eggs
1 tablespoon golden raisins
4 tablespoons sour cream
½ cup Farmers cheese, grated
4 slices avocado, for garnish

Place chiles on a foil-covered sheet and place 4-6 inches below the broiler unit. Roast chiles for 6-8 minutes, rotating occasionally until lightly charred and uniformly blistered. Remove chiles from broiler, place in a paper bag, and close tightly. Steam in closed bag for 5 minutes.  Remove chiles from bag and wash under cold water to remove skin, leaving stems in tact. Make a lengthwise slit in the chile and remove seeds. Pat chiles dry with a paper towel and place on an oven-proof plate, slit side up.

Roast piñon nuts in a small iron skillet over low heat until light brown. Stir often to prevent scorching.  Scramble eggs with piñon nuts and raisins. Spoon egg mixture into prepared chiles. Spoon sour cream over eggs and sprinkle cheese on top. Place under the broiler until cheese melts. Place on serving dish and garnish with avocado slices. Serve with hashbrown potatoes, a meat, and an assortment of fresh fruit.

Yield:   approximately 8 servings.

Note: We prefer this dish made with pablano chiles instead of the Anaheim chiles.

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