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.
Dip slices of green tomato into beaten egg, then cover
he salsa, put the chopped green tomatoes in a sieve and
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.
Beat eggs well.
Then add oil, sugar, salt, vanilla and green tomatoes.
Sift dry ingredients and add gradually to green tomato mixture.
Add raisins and nutmeats.
Stir.
Pour into 2 greased loaf pans.
Bake at 350\u00b0 for 45 to 55 minutes.
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.
Combine first 6 ingredients in a large bowl; make a well in center of mixture.Combine eggs, oil, and vanilla; stir well. Add to dry ingredients, stirring just until moistened. Fold in tomato and pecans. Spoon batter intwo 2 greased and floured 81/2 x41/2x3 inch loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and let cool completely.
I usually use mini loaf pans and adjust the cooking time-these freeze wonderfully.
Slice tomato so that you have three
To make the green tomato salsa, combine tomatoes, onion, chili,
work surface. Dip each green tomato slice in flour, then egg
ordpress.com/2011/10/20/green-tomato-tarte-tatin/
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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.
Beat eggs well.
Add sugar, oil, vanilla and tomatoes. Combine dry ingredients together.
Gradually add to tomato mixture.
Stir in raisins and nuts.
Pour into 2 greased bread pans and bake at 350\u00b0 for 45 minutes.
Cut out stems and blossom end of several green tomatoes.
Put tomatoes in blender, adding enough to make 2 cups pulp.
Soak raisins in boiling water; cool.
Cream the margarine with sugar, beating until fluffy. Add eggs, tomato pulp and the raisin-water mixture.
he remains of the onion, tomato, apple mix into a pan
olden brown.
Meanwhile, combine tomato, preserved lemon, dill and lemon
Chop green tomatoes in blender; beat eggs together with oil and sugar.
Add green tomatoes; add vanilla.
Beat.
Sift together the flour, cinnamon, baking powder, soda and salt.
Add fruit and oats to sugar mixture.
Gradually add flour mixture and raisins and nuts.
Mix well.
Grease and flour 4 loaf pans.
Fill 2/3 full.
Bake for approximately 1 hour in 350\u00b0 oven.
Makes a super moist bread.
I like it better than zucchini bread.
Place green tomatoes in blender; puree then strain to get out all the liquid.
In a large bowl beat together sugar, eggs, green tomatoes, salt, oil, vanilla and almond.
Sift together flour, baking soda, baking powder and cinnamon.
Add to egg mixture. Pour into 2 greased and floured 9 x 5-inch loaf pans.
Bake at 350\u00b0 for 40 to 60 minutes or until done.
Cool on wire rack and remove from pans.
Bread may be frozen for future use if desired.