What to do with those last tomatoes of the season, still hanging on the vines in futile defiance of Jack Frost? You hate to let them go to waste after all the loving attention (not to mention water, nutrients, and other resources) you lavished upon them during the growing season. You've got a bumper-crop of greens that just have no chance of ripening and you think hard on the matter. A movie title springs to mind - "Fried Green Tomatoes" so you try them and like them. But that dish gets old eventually. Here are some other uses for your immature love-apples that are sure to please - and keep you from boring your tastebuds!
Combine all ingredients in a large kettle, and bring to boiling, stirring frequently. Reduce heat and simmer until dark and thick - about 2 1/2 hours. Stir occasionally. Pour boiling hot into pint jars, allowing 1/2 inch headroom, and process in a BW Bath for 25 minutes.
Makes 8 pints, enough for 8 nine inch pies.
Make a pie crust, and bake at 400 for 5 minutes. Slice 6 green tomatoes and put in a pot, and cover. Cook on low until soft. No water or grease is needed. Brown sausage, or chorizo. Cook sliced mushrooms and chopped onion until soft, in butter, or olive oil.
When tomatoes are soft, add 3 tblsp flour and mushroom/onion mixture, and stir. Put half of browned sausage in the baked pie shell. Spoon half of tomato mixture over it. Put rest of sausage in, ending with the rest of the tomato mixture. Grate cheddar or monteray jack cheese over top. Bake at 400 degrees for 20 minutes, or freeze for later.
I made about 6 of these for the freezer - later I will have dinner all made. Except I will still need to make something for my 2 vegetarian children!
Pre-heat oven to 400-F degrees and assemble your mise-en-place, now. (Mise-en-place defined: French cookery method whereby you arrange each ingredient in the portion and sequence you'll require to prepare your recipe.)
Use a sharp knife to carefully remove the zest (lemon peel) from one of the lemons, and then slice it into fine julienne. Make sure to leave the white, bitter part of the peel behind. Grate the zest from the remaining lemon and reserve.
In a small saucepan, combine the julienned lemon peel, water, and 3 tablespoons of the sugar. Bring the mixture to a boil over high heat and cook for about 5 minutes, or until most of the water has evaporated. Drain the lemon peel and set aside.
On a lightly floured surface, roll out the pastry into a 12-inch circle, about 1/8-inch thick. (If you used the Puff Pastry recipe from yesterday's Lemon Tart, you'll have enough puff pastry to prepare two green tomato pies.) Transfer the pastry to a 9-inch tart pan, preferably with a removable bottom. Gently fit the pastry into the pan and trim off any excess. Prick the bottom of the pastry all over with a fork, for even baking. Then cover it with aluminum foil and weight the foil with dried beans or rice. Bake the pastry for about 15 minutes, or until it is lightly browned. Remove the foil and set on a wire rack to cool.
In a small mixing bowl, mix the arrowroot with the egg and reserve.
In a large saut[e] pan, melt the butter over medium heat. Cook the tomato slices for about 5 minutes, or until soft, working gently so as to not tear the slices as they're turned. Sprinkle 3 table- spoons of the sugar over the tomatoes and stir gently. Spoon some of the liquid from the pan into the egg and arrowroot mixture to temper it, that pour the egg mixture into the pan and continue to stir gently. Remove the pan from the heat and gently stir in the julienned lemon peel. Spoon the tomatoes into the pastry shell and pour the remaining liquids over the top. Let the filling cool slightly before proceeding.
In a large bowl, beat the egg whites to soft peaks with an electric handheld mixer. Add the remaining two tablespoons of sugar and continue to beat until stiff peaks form. Fold the grated lemon zest into the meringue. Use a spatula to spread the meringue evenly over the tomato filling, swirling it into peaks for an attractive final presentation.
Bake for about 5 minutes in the same 400-F degree oven, or until the meringue is golden.
Sprinkle with confectioners' sugar and serve immediately.
Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day!
legal notice for this recipie
Tom sent the following recipies out originally in the " meal-master" format. I've kept the original format - hey, I'm trying to get y'all lots of good stuff to read and try!thanks to: Tom Gray and the original author/cooks
Okay...IMHO..green tomatoes and tomatillos have pretty much the same taste and texture (hard with small seeds). So why not interchange them in recipes? One hint....when I make salsa...be it green or red or a combination...Put the tomatoes, tomatillos, and green tomatoes on the grill for awhile to soften and char them. It adds a nice smokey taste to the salsa. Enjoy these...I probably have about 300 more! LOL
MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Salsa Verde Categories: Mexican, Sauces, Salsa Yield: 20 Servings 2 x Garlic cloves 3 x Scallions 1/2 c Parsley leaves 1/4 c Cilantro 1 x Pickled jalapeno pepper 13 oz Tomatillos (fresh or canned) 4 oz Mild green peppers (chopped) 1/4 ts Hot pepper sauce 1 ts Salt (or to taste) Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p.10-11. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Green Chili Salsa Dip (Beware Very Hot) Categories: Dips, Vegetables, Mexican, Chili, Salsa Yield: 6 Servings 12 ea Tomatillos; * 5 ea Jalapeno Peppers; ** 1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Sugar 1/8 ts Black Pepper 2 tb Lime Juice 1/2 c Yellow Onion; Chopped 1 1/2 ts Garlic; Minced 1/2 ts Dried Tarragon; Crushed 1/2 ts Salt 3 tb Fresh Cilantro; Chopped 2 tb Olive Oil * Tomatillos are Mexican green tomatoes in husks. Remove the stems and ** Carefully split each pepper and remove the seeds. Remember to wear ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chipotle Tomatillo Salsa Categories: Sauces, Salsa Yield: 1 Servings 3 Chipotle chilies from one 7- -ounce can chipotle Chilies in adobo sauce*, rin -sed, patted dry 3 ts Corn oil 1 lb Tomatillos*; husks removed, -halved 1 sm Red onion; chopped 1/3 c Fresh cilantro; chopped 1 tb Rice vinegar 1/2 ts Dried oregano Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and saute until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature.) *Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets. Makes 1-1/2 cups. Source: Bon Appetit - June, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Green Salsa Categories: Sauces, Salsa Yield: 6 Servings 2 lb Tomatillos 3 Fresh serrano chilies or 4 -jalapenos 2 Cloves garlic, minced -through a garlic press 1/2 bn Cilantro 1 ts Vinegar Salt to taste Wash tomatillos in warm water and remove the papery husks. Rinse off some of he sticky residue. Steam with the whole chili peppers for four minutes over boiling water. Cool. Cut open the chilies and cut out some of the seeds and veins. Cut peppers into pieces. Place tomatillos and peppers in a food processor or blender. Puree roughly, then add garlic and cilantro. Puree to a finer texture. Blend in vinegar and salt to taste. Use as a sauce for enchiladas, nachos or burritos. Use fresh or freeze. Note: tomatillos are available in the exotic produce section of many supermarkets. They look like small, green tomatoes with papery brown husks. From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Salsa Verde, Mexican Style Categories: Mexican, Sauces, Salsa Yield: 2 Servings 1/2 md Onion, finely minced 1 tb Minced, fresh cilantro 1 Serrano or jalapeno chile, -finely minced 1/2 ts Salt, OR more 10 oz Canned tomatillos, well -drained 1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.) 2. Taste and adjust seasonings. Makes about 2 cups. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93 ---------- Recipe via Meal-Master (tm) v8.02 Anthony Rutter (firstname.lastname@example.org) Title: Green Tomato Pie Categories: Pies, Vegetables Yield: 1 servings Pastry for 9' pie with lid 1/4 c Water 3 c Tomatoes; green 2 tb Flour 3/4 c Brown sugar 1 ts Cinnamon 1/2 c Molasses 1/4 ts Nutmeg Preheat oven to 425F. Remove stem end of tomatoes- don't peel them. slice tomatoes in thin rings, cover them with boiling water and let stand for about 10 minutes, then drain them. Arrange the tomato slices in the unbaked pastry shell. combine sugar, flour, spices, molasses and water; pour the mixture over the tomatoes and cover with the top crust. Bake at 425F for 15 minutes, then at 350F for 30 minutes. To quote the author, Edna Staebler "The Mennonites make pies out of anything they happen to have around that needs eating, that's how they managed to invent so many wonderful recipes." "Food That Really Schmecks" MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: GREEN TOMATO SALSA I Categories: Pickle/reli, Herb/spices, Vegetables Yield: 1 Quart 3 ea Green tomatoes 3 ea Ripe tomatoes, any colour 1 sm Red onion, diced finely 2 ea Garlic cloves, minced 3 ea Hot peppers, stemmed, -- seeded & finely diced 1/4 c Cilantro, chopped 1/2 ts Salt Core tomatoes and remove most of the seeds. Cut in small dice and mix with remaining ingredients. Let the salsa stand for an hour or so before serving. The authors write: "This is a salsa for the end of summer, when both ripe and unripe tomatoes are available. However, by keeping the proportions of tomatoes, onions, garlic and hot peppers roughly the same, you can use all ripe tomatoes." MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Fried Green Tomatoes Categories: Native amer, Vegetables Yield: 6 servings 2 lb Green tomatoes 4 ea Eggs 1 1/4 c Corn meal 3/4 c Water 1/4 c Minced chives 1 tb Salt 1/4 ts Pepper, fresh ground 1/4 c Butter or margarine Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed. While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt and pepper. In a large, heavy iron skillet, heat the butter or margarine until bubbly. Dip the tomato slices into batter, and brown quickly on both sides. Serve at once. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Green & Red Tomato Salad Categories: Salad/dress, Vegetables Yield: 4 servings 3 lg Green tomatoes* 3 lg Red-ripe tomatoes 1 md Red onion 3 tb Fresh basil, chopped MMMMM--------------------------DRESSING------------------------------- 1 lg Garlic clove, finely chopped 1/2 ts Salt 1/8 ts Freshly ground pepper 2 tb Lemon juice 3 tb Wine vinegar 1/2 c Olive oil 1/2 ts Ground cumin *Pick the green tomatoes just before they begin to ripen red. Cube green and red tomatoes. Cut onion into thin slices and separate into rings. Combine tomatoes and onions in a salad bowl with the chopped basil. Combine the dressing ingredients, mixing well. Add dressing to salad and toss. Let set about 30 minutes to blend flavors. Delicious with BBQ! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Green Chili Con Carne Categories: Pork/ham, Meats, Mexican, Rice Yield: 1 Servings 2 1/2 lb Boneless pork loin 3 tb Safflower oil 2 1/2 c Cored, seeded green peppers Cut into 1-in. cubes 1 tb Garlic, minced 3 c Drained, canned mexican Green tomatoes, or use Peeled, seeded and chopped Ripe tomatoes 6 oz Can chopped green chilies 2 tb Cumin 1/4 ts Ground cloves 2 tb Fresh chopped coriander 1 c Dry white wine 1. Cut the meat into 1 1/2-in. cubes 2. Heat the oil in a pressure cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook, stirring, until nicely browned. 3. Using a slotted spoon, transfer the cubes to a platter. Add another third of the meat cubes and brown them. Transfer them to the platter. Brown the remaining meat cubes and transfer them to the platter. 4. Add the green peppers to the fat remaining in the cooker and cook until wilted. Add the garlic and cook about 5 sec., stirring. 5. Return the meat cubes to the cooker. Add the remaining ingredients and mix well. Cover with the lid and add the pressure regulator. Cook 20 min. 6. Remove the lid according to the manufacturer's instructions. Cook down, uncovered, about 10 min. or until the sauce is reduced slightly. Serve with cumin rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Green Tomato Bread Categories: Breads Yield: 6 servings 8 To 10 Medium Green Tomatoes 2/3 c Seedless Raisins 2/3 c Boiling Water 2/3 c Vegetable Shortening 2 2/3 c Sugar 4 Eggs 3 1/3 c Flour 2 ts Baking Soda 1 1/2 ts Salt 1/2 ts Baking Powder 1 ts Cinnamon 1 ts Cloves 2/3 c Pecans or Walnuts, coarsely -chopped Peel and core green tomatoes. Discard seeds. Run cut-up pieces through a blender until smooth and creamy. You should have 2 cups pulp. Set raisins to soak in 2/3 cup boiling water; set aside to cool. In a large mixing bowl, cream shortening and sugar until fluffy. Add eggs, 2 cups tomato pulp, the plumped raisins and the water in which the raisins were soaked. Beat well. In another bowl, combine flour, baking soda, salt, baking powder, cinnamon, cloves and nuts. Add one cup at a time, to tomato mixture, stirring well after each addition. Divide batter into two 9 x 5 inch greased loaf pans and bake in a 350 degree oven for one hour and 10 minutes, or until toothpick inserted in center comes out clean. SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Green Tomato Omelet with Basil Categories: Vegetables, Vegetarian Yield: 4 servings 1 lb Green tomatoes - sliced 1/2-in thick Cornmeal or flour Light olive oil; for the pan -=OR=- Butter 6 lg Eggs 3 tb Chopped scallions 2 tb Fresh basil or lovage leaves - torn or finely sliced - (or more if desired) Salt & freshly ground pepper Sprigs of basil or lovage - (for garnish) DREDGE THE TOMATOES in the cornmeal or flour. Heat enough oil in a 10-inch non-stick pan to cover the surface. Fry the tomatoes briefly on each side until they are lightly colored. Don't let them get soft. While the tomatoes are frying, lightly beat the eggs with the scallions and basil or lovage. Season with salt and pepper. Pour them over the tomatoes. Let the eggs sit for about a minute, then give the pan a shake to loosen the bottom. Cook over medium-low heat until the eggs are nicely colored on the bottom, then slide the omelet onto a large plate. Place the pan over the plate, invert it and return to the heat to cook the other side. When done, turn the omelet out onto a serving plate and serve sliced in wedges and garnished with fresh sprigs of the herb you have used. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Green Tomato Soup with Garlic~ Ginger~ Cumin Categories: Soups/stews Yield: 4 Servings 3 tb Extra virgin olive oil 1 c Yellow onions -- chopped 1 ts Fresh ginger -- minced 1 Garlic clove -- minced 1 ts Ground coriander 2 ts Ground cumin 1 1/2 lb Green tomatoes -- peel seed Chop 1 md Green bell pepper -- core Seed chop 1/2 lb Boiling potatoes -- diced (about 1-1/2 cups) 2 c Vegetable broth 1 tb Honey 1 sm Red pepper -- fresh or dry, Hot 1/2 c Canned coconut milk -- Unsweetened (or skim milk) 1/2 ts Salt 1/4 c Nonfat plain yogurt 1/4 c Dry-roasted cashews -- Unsalted 4 ts Fresh cilantro -- minced In a large heavy pot, heat the oil over medium heat, then add the onions, ginger, garlic, coriander, and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes. Add the tomatoes, bell pepper, potatoes, broth, honey, and hot pepper. Bring to a boil, reduce the heat to low, and simmer, covered, for 30 minutes. Remove the hot pepper. Using a blender or food processor, puree the soup in batches. Return it to the pot, stir in the coconut milk and salt, then heat just to a simmer. Serve, garnished with dollop of yogurt, cashews, and cilantro. ~ - - - - - - - - - - - - - - - - - NOTES : This soup, with its warming, redolent combination of herbs and spices, makes a great first course or light meal for those crisply beautiful autumn days. In fact, you may want to make it throughout the growing season, serving it chilled during summer's hottest days. Recipe By : Maggie Oster's Herb Garden (1993:45) NY: MacMillan
Dip tomatoes into boiling water to loosen skins, then peel and core. Cut tomatoes into 1/4-inch slices. Sprinkle with lemon juice. Combine sugar, flour, salt and spices; mix with the tomato slices. Line a 9-inch pie plate with pastry. Fill with tomato mixture; dot with butter. Adjust top crust, cutting slits for steam to escape; seal. Bake at 450 degrees F for 15 minutes, reduce heat to 350 degrees F and bake 30 minutes longer.
+++ Proverbs 31:10-31+++
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