Mix together with salt and pepper to taste.
Roll tomatoes in mixture and fry until golden brown.
Serves 4 people.
May substitute yellow squash for green tomatoes.
00b0.
To prepare the green tomatoes, combine flour and next 4
Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers.
inutes.
To prepare Fried Green Tomatoes:
Heat oil in a
While preparing the dipping process for the tomatoes, heat the oil in large
Slice green tomatoes and set aside.
Bring
anning jars with bite sized green tomatoes. Any variety you prefer is
ile preparing the dipping process for the tomatoes, heat oil and bacon drippings
Use small, firm, freshly-gathered green tomatoes.
Wash, dry and pack in sterilized jars.
Add a bud of garlic, 1 stalk celery and 1 green pepper (cut in fourths) to each quart jar.
Combine water, vinegar, salt and dill.
Boil together for 5 minutes.
Pour hot vinegar mixture over tomatoes to within 1/2-inch of the top of the jar.
Adjust screw band firmly tight.
*Process in boiling water bath 15 minutes.
Liquid enough to fill 6 quarts.
Tomatoes will be ready for use in 4 to 6 weeks.
Some people
prefer the crock dilled green tomatoes for their crisper
texture and sharper flavor; others prefer these dilled tomatoes.
Either
way,
they
take very little time to make.
You can
make
them
with
any variety;
just pick the tomatoes when they are small.
ater or dishwasher until ready for use. Set bands aside in
For best results use green tomatoes that are at
the
Slice green tomatoes into 1/4-inch slices.
Beat eggs in a bowl and add salt and pepper to the beaten eggs.
Dip the sliced green tomatoes in the egg mixture, then douse in flour.
Melt butter or margarine in skillet and fry the tomatoes until golden brown on one side, then flip and fry the other side until golden brown.
May be substituted for a meat or used for breakfast.
Cut green tomatoes in 1/4 inch slices.
Place tomatoes on paper towels, sprinkle with salt and let sit for 30 minutes.
Mix bread crumbs with Romano cheese, sweet basil, parsley, garlic and onion powder and pepper.
Dip tomatoes in egg wash then coat with bread crumb mixture.
Fry in olive oil on each side until golden brown.
Slice the green tomatoes,
as
you
would
if
you were frying them.
Place in wide mouth jar.
Put 1 teaspoon salt in on top of tomatoes.
Fill
jar
with\tlukewarm
water, leaving 1-inch headspace.\tSeal
and
place in lukewarm water bath and cold pack for
10
minutes.
(Let water boil for 10 minutes.) Set off heat; cool
and
store.
When ready to use, open jar, drain off water and prepare as you would fresh.
rim zucchini & green tomatoes (DO NOT PEEL).
Cut zucchini & tomatoes into about
inutes per side. Remove fried green tomatoes with a slotted spoon and
Select small firm green tomatoes.
Leave stems on.
Pack in sterilized quart jars.
To each quart, add garlic, celery, green pepper and dill or dill seed.
For about 8 quarts combine water, vinegar and salt.
Cook 5 minutes.
Fill jars to 1/2-inch from top.
Seal.
To seal boil Mason jar lids 10 minutes.
While hot add to quart jars and put on rings.
No processing needed.
Slice large green tomatoes into thick slices.
Peel and cut eggplants into square sticks.
Salt and pepper eggplants; let drain in colander for 1/2 hour.
Dredge eggplant sticks or tomatoes in flour, then dip in egg wash.
Roll in bread crumbs; deep fry until golden brown.
Drain on paper towels.
Clean and slice green tomatoes.
Pack in jars.
Put 1 teaspoon salt in each jar.
Dissolve 1/2 teaspoon alum in a gallon of water.
(One teaspoon alum to 2 gallons of water usually will be enough for 7 quarts of tomatoes.)
Process in hot water for 25 minutes.
Remove immediately.