“Eating is a necessity but cooking is an art.”
Several years ago we attended a New Year’s Party where everyone brought a dish for the buffet. It was quite a buffet with everything from venison backstrap to smoked alligator sausage. Having loaded my plate, I sat down and began to indulge myself; about the second goody that I took a bite from turned out to be one of the best mouthfuls of anything I’ve had recently. It turned out to be an individual serving of Roseville Tomato Pie. When I mentioned the delicacy to my wife, she reminded me that the owner of the Roseville Bed & Breakfast (Click Here to visit their website) had given her a copy of the recipe several years ago and we’d just never gotten around to preparing it … Duh! The recipe has appeared in a local community cookbook and is freely distributed at the B&B, I am reprinting it here with the kind permission of the owners of Roseville B&B, Virginia & Melvin McConnell. Since I was first introduced to Roseville Tomato Pie as an appetizer, I have listed it as such, however, after preparing it myself and then doing a little research about how it is served at the B&B, I am convinced that it is primarily a breakfast or a brunch dish because two (or maybe three) of these little pies will easily make up a meal. On the other hand, we often serve Roseville Tomato Pie as a ‘heavy’ appetizer and also as a side dish.
(Cook’s Note- About those “cheap biscuits” listed in the ingredients … they are those generic ones that cost around 25-cents a can. That’s what you’ve got to use because you don’t want something that will rise too much, instead, you want each biscuit to be pretty flat!)
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