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.
Bag spices in cheesecloth (remove bag before canning).
The night before, cut tomatoes into 1/2-inch slices.
Mix brine, using enough salt to float an egg.
Use enamel or earthen container. Soak tomato slices for about 6 hours.
Drain and rinse.
Cook vinegar, sugar and bag of spices for 5 to 10 minutes.
Add tomatoes.
Cook until transparent.
Don't overcook!
Remove bag. Fill jars and seal.
This recipe is 90 years old!
he remains of the onion, tomato, apple mix into a pan
pints.
Old South recipe.
Use small, firm green tomatoes.
Pack into sterilized jars. Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths.
Make a brine of the water, vinegar and salt and boil with the dill for 5 minutes.
Pour the hot brine over the pickles in the jars and seal at once.
These will be ready for use in 4-6 weeks.
eramic bowl or crock, combine green tomatoes and onions. Sprinkle with
Slice tomatoes and onions; let stand overnight with salt sprinkled on them.
Drain.
Add sugar, water, spice and vinegar. Cook until tender (5 minutes).
Pour hot pickles and juice into hot jars and seal.
Makes about 6 pints.
To make the green tomato salsa, combine tomatoes, onion, chili,
Pour cold mixture over pickles.
Pack in jars.
Leave in refrigerator for 5 days before eating.
Will keep up to 9 months refrigerated.
remove spice bag.
Pack pickles in sterilized jars and seal
ordpress.com/2011/10/20/green-tomato-tarte-tatin/
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Soak 7 pounds thinly sliced green tomatoes in 2 gallons of water and 4 cups of lime for 24 hours.
Drain and soak 4 hours in fresh water.
Change water every hour.
Drain again.
ny home canning.
Quarter green tomatoes into a large bowl
n each jar between the tomato slices and the top of