pie crust into a 9-inch pie dish.
Pour green tomato filling
Cream shortening, sugar and eggs.
Add remaining ingredients. Mix.
Drop on greased baking sheet by teaspoon.
Bake at 350\u00b0 until brown (10 to 15 minutes).
Wash, cut up green tomatoes and put through food chopper. Rinse in cold water and drain in colander.
Cook slowly in a large kettle for 2 hours in the vinegar and water.
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
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.
ell.
Put one pie crust in 9\" pie pan.
Spread
Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
Bake in preheated oven on low shelf for 40 minutes or until golden brown.
ordpress.com/2011/10/20/green-tomato-tarte-tatin/
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and, squeeze out as much tomato juice as you can. Transfer
Chop tomatoes in colander.
Pour boiling water; let drain. Food process apples on chop after peeled and cored.
Cook 1 hour in enameled pan.
Then hot seal in jars; 1 quart makes one 8-inch pie.
Can also be used in cookies and fruit cake.
A 70 year old goodie.
he remains of the onion, tomato, apple mix into a pan
This is the mincemeat I use all the time now.
Don't peel tomatoes or apples.
Core and chop in processor.
Cook everything together slowly for 1 1/2 to 2 hours.
Bottle in sterilized jars and hot water process for 25 minutes.
east 3 hours.
Once mincemeat is cooked down to desired
bowl.
Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino
Combine all ingredients in a large stockpot.
Bring to a simmer, reduce heat to low and cook, partially covered, 1 hour and 15 minutes, stirring frequently.
Can according to water bath canner instructions.
Alternatively, freeze: pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
ieces and add to the tomato mixture.
Blend in the