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Categories:Viewed: 41 - Published at: 9 years ago
Ingredients
- 2 14 cups arrowhead mills organic pancake mix (you can use Bisquick)
- 23 cup milk
- 4 medium tomatoes, sliced 1/4 inch thick
- 1 green pepper, sliced
- 1 tablespoon dried basil
- 1 tablespoon fresh chives
- 1 tablespoon dried parsley (I used about three times this much)
- 1 12 cups shredded cheddar cheese or 1 12 cups mozzarella cheese, mix
- 12 cup mayonnaise
Method
- Preheat oven.
- Mix pancake mix and the milk.
- Press into the bottom and up the sides of a greased 9 inch pie plate (I had to wet my hands so the batter wouldnt stick).
- Layer the tomatoes and green pepper in the pie plate, sprinkling each layer with the herbs (I mixed the herbs together with a bunch of salt).
- Combine the cheese and mayo and spread over top.
- Bake for 20-35 minutes, until the crust and top are golden.
- Let stand for 10 minutes before serving.
- Great the next day, too.
