Mix cornmeal, salt and pepper.
Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
Fry green tomatoes until lightly browned and slightly soft.
Coat bread slices with chipotle mayonnaise.
Stack with bacon, cheese, fried green tomatoes and red tomato.
Melt butter in frying pan.
Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
Eat hot or cold.
he salsa, put the chopped green tomatoes in a sieve and
Dip slices of green tomato into beaten egg, then cover
nch pie dish.
Pour green tomato filling into the pie crust
Combine first 3 ingredients for the marinade.
Put chicken in marinade for 15 minutes.
Heat 2 tbsp oil, when hot drop in cumin seeds, when they darken, add the onion.
Add green tomatoes and ginger paste, cook until soft and well blended.
Add cilantro and season with salt, remove from heat and set aside.
Heat the remaining oil, when hot add chicken pieces and salt to taste.
Stir till done, about 15 minutes.
Serve a cluster of chicken, topped with a dollop of the green tomato chutney.
Heat olive oil in a large skillet over medium heat. Add green tomato, zucchini, and onion; cook and stir until zucchini starts to brown, about 5 minutes. Add couscous and garlic; cook and stir until couscous is lightly toasted, about 3 minutes.
Stir chicken stock, salt, and pepper into the skillet. Simmer, covered, until couscous is tender, 8 to 10 minutes. Serve garnished with lemon wedge and chopped parsley.
Stir together eggs, oil, sugar, vanilla and green tomato.
Add remaining ingredients and mix well.
Pour batter into two well oiled loaf pans.
Bake at 325\u00b0 for 1 hour.
he remains of the onion, tomato, apple mix into a pan
Chop onions and peppers; mix all vegetables with 1/2 cup salt. Let stand
overnight.
Drain.
Tie
mixed
spices in bag and simmer 20 minutes.
Pack
in
hot
jars.
This recipe makes approximately 28 pints.
Two tablespoons of mixed pickle spices may be substituted for listed spices.
To make the green tomato salsa, combine tomatoes, onion, chili,
ordpress.com/2011/10/20/green-tomato-tarte-tatin/
I
Slice tomatoes and onions.
Pour salt over both.
Mix thoroughly and leave overnight.
Pour off liquid in the morning and discard it.
Mix water and 1 quart vinegar.
Boil 20 minutes, drain and throw liquor away.
Take 3 quarts vinegar, sugar, cloves, allspice, cinnamon, ginger, mustard and green peppers.
Boil from 1 to 2 hours.
Put away in stone crock.
Pile the green tomatoes and onions in an enamel pan in alternating layers.
Sprinkle salt over top and let stand overnight.
The next morning, drain, then add water and vinegar. Let come to a boil; drain and add sugar, vinegar and pickling spices.
Let mixture come to a boil and cook for about 10 minutes before packing in sterilized jars and sealing.
olden brown.
Meanwhile, combine tomato, preserved lemon, dill and lemon
Saute beef, onion, green pepper and garlic until meat loses its color.
Add salt and tomato sauce; cook over low heat 15 to 20 minutes, until thickened.
Spread 1/2 green tomato slices on greased casserole dish.
Top with 1/2 of the cheese, then 1/2 ground beef mixture.
Repeat layers.
Bake 30 minutes in 350\u00b0 oven.
Serves 6.
Heat fryer oil to 350\u00b0.
Slice green tomato about 1/2-inch thick.
Mix both flours and Old Bay Seasoning together.
Dredge tomato slices in flour mixture to completely coat it, then in buttermilk, and then back into flour mixture.
Place into fryer and cook until golden brown.
work surface. Dip each green tomato slice in flour, then egg
Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot. Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form. Do not over cook. Do not Boil.
Pack into hot canning jar and seal, in a hot water canner. Bath in hot water bath for about 20 minutes. Take out and allow to cool for about 8-10 hours. Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.
Season slices of green tomato with salt and pepper. Dredge in the cornmeal. Heat the oil in a skillet. Fry the tomatoes until crisp and golden on both sides. Remove from pan and place on paper towel-lined plate to absorb any excess oil.
Spread the mayonnaise on the toasted bread (both slices, if you like.) Add the lettuce, the fried green tomatoes and cooked bacon.
Build your sandwich and cut in half.