onion, cheese, crumbled bacon and tomatoes. Add cooled peas.
Mix
f you are using sliced tomatoes).Arrange in a sterilised jar
arge bowl, combine onion, and tomatoes.
Pack mixture into 3
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Saute vegetables in sun-dried tomato dressing in large ovenproof skillet until tender.
Add diced tomatoes, cook about 15 minutes, allowing some of the liquid to evaporate.
Top with cheeses and bake in 350\u00b0 oven for 15 minutes.
combine onion, bell pepper, and tomatoes.
Pack mixture into 3
lid. Pour in the pickled beets and juice. Add onions
o 10 minutes. Pour in tomatoes. Fill the tomato can halfway
Cut tomatoes in half (small tomatoes, leave whole).
Cover tomatoes with vinegar and water mixture.
Slice onions and peppers. Add sugar.
Cook until the tomato skins turn loose from tomatoes. Pour up into jars and seal.
Good with beans, collards and vegetables.
Soak tomatoes in pickling lime and 2 gallons of water for 24 hours.
Do not use aluminum pot.
Drain, then soak for four hours in water.
Change water every hour.
Wash tomatoes and put some in a 3 litre jar.
Put in three different relishes: aromatic herbs, pepper and garlic.
Fill with boiling pickle solution.
Pack tomatoes into hot sterile jars.
To each quart, add the amounts listed of alum, garlic and dill.
Combine vinegar, salt and water; bring to boil.
Fill jars with liquid and seal.
One jalapeno pepper may be added to each jar if desired.
Cut into small pieces.
Cook in a large container.
When tomatoes change color from green to brown, pack in jars and seal. Never boil.
Combine first 5 ingredients and hot peppers in large saucepan. Heat to boiling.
Add tomatoes, onions and peppers.
Let simmer for 10 minutes, stirring occasionally.
Continue to simmer while quickly packing one-half jar at a time.
Fill jar within 1/2-inch from top, making sure vinegar solution covers vegetables.
Cap at once.
Process five minutes in boiling water bath.
Makes 4 to 5 pints.
Put salt over vegetables; let stand overnight.
Drain well. Add sugar, mustard seed, vinegar and pickling spice.
Bring to a boil.
Cook until tomatoes change color, about fifteen minutes. Put in jars and seal.
Bring to a boil.
Add to tomatoes.
Bring to a hard boil only. Remove from heat and pour into hot jars.
Seal.
In a medium saucepan, bring vinegar, brown sugar and salt to a boil, stirring. Remove from heat.
In a medium skillet, heat oil. Add garlic, ginger, mustard seeds, pepper, turmeric, cumin and cayenne and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil mix into the vinegar mixture.
In a large, heatproof, non-reactive bowl; combine tomatoes, scallions and jalapenos. Stir in hot pickling liquid. Let stand at room temperature for 4 hours, or refrigerate for 8 hours.
PREHEAT grill to medium heat. Place tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
PLACE pan on grate of grill; close lid.
GRILL 15 minute or until tomatoes are soft and cheese is lightly browned.
Cook cracker crumbs in margarine until lightly browned.
Drain tomatoes.
Mix 1/2 cup juice from tomatoes, then drained tomatoes and seasonings.
Bake at 350\u00b0 for 21 minutes.
In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve.
Add the onion and saute until tender, about 3 minutes.
Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan.
Season with salt and pepper and simmer for 15 minutes.
Cook's Note: If needed, add water or chicken stock if the pan becomes too dry.