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Post by cuteascountry_Shortcake on Oct 4, 2003 10:54:14 GMT -6
Pamela McKee New Member Green Tomatoes « Thread started on: Oct 3rd, 2003, 10:45am » <br> I am trying to find a few different recipes for using the bushel of green tomatoes I had to pick from the garden yesterday, we had frost last night and I want to use them in several different ways if anyone can help  Pamela McKee |
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Post by cuteascountry_Shortcake on Oct 4, 2003 12:48:36 GMT -6
MYSTERY FUDGE CAKE
2 1/2 cups all-purpose flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 to 1 cup finely chopped walnuts
3/4 cup butter or margarine
2 cups granulated sugar
3 eggs
2 cups coarsely grated or minced green tomatoes
2 teaspoons grated orange peel
2 teaspoons vanilla extract
1/2 cup milk
Powdered sugar, if desired
Preheat oven to 350*F. In a medium bowl, mix flour, cocoa, baking powder, baking soda. salt and cinnamon; stir in nuts.
Cream butter and sugar in a large mixing bowl, and beat in eggs, one at a time. Stir in tomatoes, orage peel and vanilla extract. Add flour mixture alternately with milk. Spoon batter into greased and floured 10-inch tube pan. Bake until wooden pick inserted in center comes out clean, about one hour. Cool cake in pan 15 minutes. Remove from pan, and cool completely on wire rack. Sprinkle with powdered sugar.
Makes 10 to 12 servings.
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Post by cuteascountry_Shortcake on Oct 4, 2003 13:10:46 GMT -6
CHEESE-FRIED GREEN TOMATOES
1/2 cup yellow cornmeal
1/2 cup finely grated Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 eggs
3 medium-size green tomatoes (about 1 1/4 pounds, cored, and cut into 1/4-inch slices
4 to 6 Tablespoons vegetable oil
Combine cornmeal, cheese, salt and pepper in shallow dish. Place flour on wax paper. Beat eggs lightly in a second shallow dish.
Dredge tomato slices in flour, shaking off excess. Dip in beaten eggs; then in cornmeal mixture, lightly pressing cormneal onto both sides. Place on wire rack. (At this point the tomato slices can e set aside for up to seceral hours.)
Heat 3 Tablespoons of the oil in large skillet over moderately high heat until very hot. Add one layer tomato slices to skillet without overcrowding. Fry on both sides until crisp and golden, about 2 minutes per side. Drain on paper toweling; sprinlke with salt. Keep warm. Fry remaining slices, adding more oil as needed. Serve warm. Makes 6 servings.
Nutrient Value Per Serving:
263 calories, 8 gm protein, 16 gm fat, 230 mg. sodium,
100 mg cholesterol
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Post by cuteascountry_Shortcake on Oct 4, 2003 16:23:45 GMT -6
Fried Red and Green Tomatoes
1 pound firm red tomatoes
1 pound green tomatoes
Salt and pepper to taste
2 large eggs
1/4 cup milk
1/4 cup water
2 cups saltine cracker crumbs
1 cup flour
Vegetable oil
2 Tablespoons bacon fat, if desired
Cut tomatoes into 1/3-inch slices. Pat dry and sprinkle both sides with salt and pepper. In a bowl, beat the eggs, milk, water and additional salt and pepper to taste. Put cracker crumbs into one shallow dish, the flour in a second. In a large skillet, heat 1/2-inch oil and bacon fat over moderate heat until deep-fat thermometer registers 375*F.
Dredge the tomato slices in flour, shaking off excess. Dip into egg mixture, dripping off excess. Coat with cracker crumbs. Fry a few at a time, turning carefully, for 30 seconds on each side, until golden. Using a slotted spatula, place on paper towels to drain. Keep warm. Serve hot with scrambled eggs or grilled meats at breakfast, lunch or dinner. Yield: 4-6 servings.
Source: The Albany Collection, Treasures and Treasured Recipes, Compiled by Women's Council of the Albany Institute of History & Art
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Post by cuteascountry_Shortcake on Oct 4, 2003 20:56:18 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:07:18 GMT -6
URL: Texas Hot Salsa! hotx.com/HOT/hotsalsa/RecipeMenu.htmlGreen Tomato Volcano Salsa Green Tomato Volcano by Doodler Ingredients : This is the perfect salsa for the end of the season, just when the frost hits... fight back with this heat... I worked out this recipe one evening when frost was threatening and I picked everything in the garden... 8 red vine-ripened tomatoes 10 Jalapeno peppers 3 cayenne peppers 5 green tomatoes 1 medium onion 4 garlic bulbs 2 banana peppers 2 tbs. rice vinegar 1 tbs. olive oil 1 tbs. dried cilantro leaves 1 tsp. dried cayenne pepper 2 tbs. Louisiana hot sauce 1 tsp. crushed red pepper 1 tsp. celery salt 1 tsp. fresh ground black pepper Juice from 1 Lime Directions : Poach red tomatoes by boiling for 2 minutes and plunge into cold water. Remove skins. Roast all the peppers and the garlic for 15 minutes in a 400 degree oven. Remove the seeds from the peppers and chop the onions and peppers. Blend tomatoes, peppers, onion, garlic, vinegar and olive oil in blender. Place this mixture in a pot and bring to simmer. Add cilantro, dried cayenne pepper, Louisiana hot sauce, crushed red pepper, celery salt, black pepper and the lime juice. Simmer. Poach the green tomatoes to remove the skins and dice up. Add to simmering mixture and cook until it thickens. Refrigerate overnight. You won't be disappointed... This recipe was found at: hotx.com/HOT/hotsalsa/Recipes/GreenTomatoVolcano.html |
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:22:25 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:27:57 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:30:14 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:40:05 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:47:23 GMT -6
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Post by cuteascountry_Shortcake on Oct 5, 2003 0:08:15 GMT -6
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