t inches.
For Relish: Combine all tomato mango relish ingredients in a
Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium
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.
ogether the tuna, celery, green peppers, pickle relish and onions. Add the mayonnaise
place drained tuna, chopped egg, pickle relish, chopped celery and chopped onion
Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot
Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.
Chill.
Slice tomatoes and onions.
Chop up peppers.
Sprinkle with salt and let stand overnight; drain.
Boil the sugar and seasonings with vinegar approximately 5 minutes.
(Tie spices in a bag.)
Cool slightly.
Add tomatoes, etc., and simmer approximately 60 minutes until a syrup forms.
Pack in hot jars and seal.
In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
Transfer the mixture to sterile jars and refrigerate until serving.
Spread pickle relish over bread. Top 1 slice with Cheddar cheese then sausage. Top with remaining slice of bread. Serve.
Mix cream cheese, cheddar cheese, green onion, pickle relish, hard boiled egg, olives, mayonnaise, and minced onion together.
Chill overnight.
Roll in parsley.
Place the mayonnaise and chipotle peppers into a food processor, and process until well blended. Add a little bit more of the sauce if desired, I like to add about 1/2 teaspoon. Transfer to a serving bowl, and stir in the green onion and sweet pickle relish. Chill until serving.
ce water.
Prepare the Green Chile-Horseradish Sauce and the
In a medium saucepan, mix together the corn, green bell pepper, onions, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup.
Bring to a boil, reduce heat and simmer 5 minutes.
Transfer the mixture to sterile jars and refrigerate until serving.
Makes 32 servings.