Cook bacon, remove from pan and crumble.
Cook onions in bacon fat until tender, then add red tomatoes, rice, broth, catsup, seasonings and crumbled bacon.
Cook on low heat until rice is done.
Stir several times during cooking.
Slice red tomatoes a little thick.
Dip in flour and beaten egg.
Dip in corn flake
crumbs; fry in a little oil until golden brown.
Halve the tomatoes and place in olive oil
Cube tomatoes.
Cut onion into thin slices and separate into rings.
Combine tomatoes and onion with basil in salad bowl.
arge bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper
Scald, peel and quarter tomatoes.
Add sugar and let stand overnight.
Drain off juice and boil it rapidly until it spins a thread when dropped from spoon.
Add tomatoes and lemons and boil until thick and clear.
Add a few drops of red food coloring. Pour into hot jars and seal.
br>Meanwhile, combine green and red tomatoes and onion in medium bowl
Combine green tomatoes, red tomatoes, onions, cabbage and peppers.
Grind and add salt.
Drain.
Add brown sugar, vinegar and spice mix.
Simmer 40 minutes.
Slice tops
from tomatoes and save. Remove pulp; cut
In a bowl combine the oil and remaining ingredients except the tomatoes; whisk to blend well then place in a large heavy zip-top freezer bag.
Slice the tomatoes into 4 wedges; add to the plastic bag, and seal bag; turn to coat the tomato wedges with marinade.
Refrigerate for about 4 hours.
Let sit out at room temperature for 30 minutes before serving.
il in pan.
Slice tomatoes in 1/2 inch slices
Chop up potatoes, hot peppers, sweet peppers, onions, red tomatoes and green tomatoes.
Mix together and put in skillet with 1 tablespoon of cooking oil.
sprinkle on garlic powder, salt and pepper.
Boil pasta.
Heat oil and saute garlic.
Add nuts, tomatoes and basil.
Cook 2 to 3 minutes.
Add chicken stock, salt and pepper.
Toss with pasta and serve.
Combine the mustard, worcestershire sauce, sugar, salt, papriks and red pepper in a small bowl.
Spread this mixture on both sides of the tomato slices.
Dredge the tomato slices in cornmeal.
Heat 1/4\" bacon drippings in a skillet.
When hot, saute the tomato slices until lightly browned and crisp.
Drain and serve hot.
Ice down a melon.
Draw a pitcher of beer.
Cut and core red tomatoes.
Cut and dice Bermuda onions.
Split jalapeno peppers and core out seeds, dice.
Peel garlic cloves and dice.
Cut lime, remove seeds and squeeze juice.
Add salt.
Mash in stainless steel pot with potato masher.
Put in glass jar and refrigerate at least 2 days.
Can be eaten anytime.
Makes approximately 1 quart to be eaten with a woman.
Drink your beer.
Clean up mess.
Give your girl a watermelon bath!
Pour boiling water over the tomatoes and leave for 2 minutes.
Pour the water off, and peel the tomatoes: the skin should peel off really easily.
Slice the tomatoes.
Add a teaspoon of sugar to the tomatoes, and transfer them to a saute pan.
Simmer the tomatoes until they are soft.
Add basil to taste.
Drain off excess juice.
Add 2 lightly beaten eggs, stirring for a few minutes.
Cool the tomatoes and transfer to freezer containers, to use as needed.
Cut thin slice from top of tomatoes and scoop pulp out with large spoon.
Mix pulp with remaining ingredients and let stand. Place tomatoes carefully in 8-inch greased baking dish.
Fill carefully with mixture.
Top with bread crumbs and butter or grated cheese.
Bake at 375\u00b0 for 30 minutes.
Get a large frying pan and place the vegetable oil and butter in it, but do not melt yet.
Rinse off tomatoes.
Slice tomatoes 1/4 inch thick.
Beat egg in a small mixing bowl until light and fluffy.
Set aside.
Combine the corn meal (or flour), salt and pepper.
Place this last mixture in a shallow bowl (wide cereal or soup size).
Dip the tomatoes in the egg batter first, then coat the tomato with the corn meal (or flour) mixture.
Cut tomatoes in 4 squares.
Crush up garlic cloves.
Add garlic salt to taste.
Add oregano and 1 cup of olive oil (depending on texture, 1 1/2 cup of olive oil).
Chill and serve with Italian bread.
Fry bacon until crisp.
Set aside.
Saute onion in small amount of olive oil.
Add rice, tomatoes, seasonings and crumbled bacon.
Cook over low heat about 10 minutes, then pour into quart casserole (cover tightly).
Bake at 350\u00b0 for 1 hour and stir with fork several times during cooking process.