pie crust into a 9-inch pie dish.
Pour green tomato filling
he salsa, put the chopped green tomatoes in a sieve and
Mix together: sugar, flour, salt, nutmeg or cinnamon.
Mix lightly through: green tomato slices, lemon juice (or vinegar), grated lemon rind Place mixture in unbaked crust.
Dot with butter, Cover with top crust, Bake, 35-45 minutes, in a 425\u00b0 oven, until nicely browned.
Cool on wire rack-- Serve slightly warm.
Dip slices of green tomato into beaten egg, then cover
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.
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.
Combine sugar, flour, salt, cloves, cinnamon and red pepper. Stir with fork to mix.
Coat 1/3 of tomato slices at a time with the sugar mixture.
Spread slices evenly over dough in pie pan. Sprinkle with raisins and top with remaining sugar mixture. Drizzle with vinegar and dot with butter.
Roll out remaining dough; cover filling with pastry.
Crimp edges and cut 2 or 3 small vents in top crust.
Bake at 425\u00b0 for 40 minutes or until crust is golden and juices bubble around edges.
ordpress.com/2011/10/20/green-tomato-tarte-tatin/
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line a pie pan with pie dough or use a ready-made crust.
Mix the sugar, flour, lemon rind, allspice and salt together.
Sprinkle just a little of this at the bottom of the pie shell.
Arrange the tomato slices, a layer at a time as you cover each layer with the sugar mixture, lemon juice and a dot of butter on each slice.
Keep layering until you reach the top of the pie tin.
Cover with latticed top and bake at 350 degrees for 45 minutes.
To make the green tomato salsa, combine tomatoes, onion, chili,
Wash tomatoes.
Remove stem and core.
Cut into thin slices. Cook tomatoes in water until tender.
Add sugar, salt and butter. Mix clear jel with cold water.
Add to hot tomato mixture. Continue cooking until it thickens.
Pour into an unbaked pie shell.
Add top sheet of dough.
Seal and make edges.
Bake at 425\u00b0 for about 35 minutes.
nd spices.
Add to tomato mixture and stir
well
Divide pastry almost in half.
Roll out larger half on floured surface to 13-inch circle.
Line 9-inch plate with pastry.
Trim pastry to 1/2 inch beyond rim of pie plate.
Combine tomatoes, sugar, flour, lemon juice, cinnamon, nutmeg and salt in bowl; mix well.
Arrange tomato mixture in pastry-lined pie plate.
Add lemon juice to tomatoes.
Combine dry ingredients; add to tomatoes.
Sprinkle 9-inch pie crust with 1 tablespoon flour.
Add the tomato
filling.
Crisscross top of pie with dough.
Bake at 450\u00b0 for 15 minutes.
Dribble melted butter over top of pie; lower heat to 350\u00b0.
Bake 45 minutes more, until bubbles and is brown.
In bottom crust sprinkle the flour, then layer 1/2 cup sugar, 2 layers of green tomatoes, sprinkle the lemon juice over this, then layer 1/2 cup sugar over this.
Top with second pie crust that has slits in it.
May sprinkle sugar over this.
Bake in 350\u00b0 oven about 1 hour or until done.
Dip tomatoes in boiling water for 20 to 30 seconds.
Remove core and peel.
Cut in 1/4-inch slices.
Combine tomatoes and 1/4 cup water.
Bring to boil.
Reduce heat and simmer, covered, for 5 minutes.
With slotted spoon, remove tomato slices.
Mix 1 cup sugar, flour, cinnamon, peel, nutmeg and salt.
Add to liquid in saucepan.
Cook and stir just until boiling.
Remove from heat and add butter.
Gently stir in tomato slices.
Cool 10 minutes.
Combine tomatoes, margarine, lemon juice and salt in a saucepan.
Simmer for 5 minutes.
Mix flour, cinnamon and sugar together and add to the tomato mixture.
Simmer for a few minutes longer, until thickened.
Pour into the unbaked pie shell and cover with top crust.
Bake at 350\u00b0 for 35 minutes.
Tastes like apple pie.
This is an old one, been around for a long time.
Line a 9-inch pie pan with rich pastry.
Slice tomatoes thin and mound slightly in center.
Sugar mixture should be added gradually between layer of tomatoes.
Add lemon juice, allspice and butter on top.
Add top crust and bake at 425\u00b0 for 15 minutes. Reduce heat to 325\u00b0 when pie starts to bubble and continue baking until filling has thickened and tomatoes are tender.
Remove from oven and cool.
Enjoy with ice cream.