Conference turris::cooks

    ...slice them, put in an egg wash, roll in crumbs and fry in olive
    oil.....delish...
    
    Rick

    TRY FRYING THE SLICED GREEN TOMATOES AND LOTS OF SLICED ONIONS
    IN BUTTER WITH SALT AND PEPPER.   MMMMMMMMM!!!!

    Use them in stir-fries, just as though they were another veggie.
    One per pan of stir-fries, good with carrots and onions and
    those canned mushrooms (straw mushrooms).
    
    Make a sweet-salty sauce (soy, honey, ginger, garlic, cornstarch,
    water/broth) to finish the dish with, cooking long enough for the
    cornstarch to thicken.
    
    MMMMMM..

    RE to .4  try adding just a couple dashes of poultry seasoning to
    .4's receipe.  Poultry seasoning is VERY strong so don't use but
    a small amount.
    
    Steve

    I have a recipe for stuffed green tomatoes at home that is just
    delicious!  You use bread crumbs, etc. and the pulp from the tomato.
    You top it with grated cheese, and bake them!  
    
    Usually, I make up a whole cookie sheet full of them, freeze them
    and then, put them into plastic bags or containers and pull them
    out during the winter!   If company is around, I always get raves.
    
    I will not be here tomorrow, but I will try to remember to bring
    it in Monday or Tuesday and enter it....  Daughter is getting married
    on 10/29, so I may not remember on Monday!

    Two weeks ago, I put a bag of 39 very large very green tomatoes
    in the cellar (brown paper bag.) I decided to make a green tomato
    relish this weekend and lo and behold all of them are red as a beet.
    I guess this is a great way to ripen them.
    

    This recipe comes from the pamphlet/booklet "52 Great Green Tomato
    Recipes!".  This is a Garden Way Bulletin.  Garden Way puts out
    lots of bulletins on gardening, cooking, home repairs, etc.  You
    can get them from GARDEN WAY PUBLISHING
                      DEPT. F157
                      CHARLOTTE, VT  05445
    Bulletins are 28-32 pages long and well illustrated.  Some topics
    related to cooking are
    	A-24  52 great green tomato recipes   
	A-32  jams jellies and preserves
    	A-40  mushroom cookery
    	A-48  cooking with carob
    	A-50  baking with sourdough
    	A-56  easy game cookery   <<<----someone asked about game
				    cookery in a note somewhere in here
	A-62  cooking with honey
    	A-74  cooking with tofu
    (note that this info is 10 years old, from my pamphlet. Cost was
    $1.50 per bulletin at that time.)
    
    Anyhow, here's the recipe:
===========================================================================
    Sweet pickle relish
        
    1 gallon (about 32) green tomatoes	1 Tbsp celery seed
    2 medium onions			3 3 inch cinnamon sticks
    4 green peppers			1 cup water
    2 sweet red peppers			2 cups sugar
    1/2 cup flacked pickling salt
    1 teaspoon mixed pickling spices
    
    Wash and core tomatoes.  Peel onions.  Core and seed peppers.  Run
    all through coarse blade of food chopper.  Mix salt in and let stand
    overnight.  In the morning, drain well, discarding liquid.  Tie
    mixed pickling spices in a cheesecloth bag (or use a tea ball) and
    add to vegetables and remaining ingredients in an open kettle. 
    slowly bring to a simmer over low heat, stirring occasionally. 
    cook 30 minutes.  Remove cinnamon sticks and cheesecloth bag and
    discard.  Ladle relish into hot, sterilized jars and seal at once.
    Process 10 minutes in boiling water bath.  MAKES 10 PINTS.

    re:  .9
    I guess you're right ... I was all set to start using some of the
    recipe's in this note file ... the green tomatoes that I stored in
    a bag in my pantry are now red tomatoes ..
    
    Thank you to everyone for some great ideas - I think I'll just try
    them with red tomatoes....

    I just made this last night ... 
    
    
    Green Tomato Pie
    ----------------
    
    3 apples -- peeled and diced
    3 green tomatoes -- peeled and diced
    1 c. raisins
    1/2 T. butter/margarine
    
    cook the above in a sauce pan on your stove.  After it cooks down
    a bit, add:
    
    1/2 c. sugar
    1/2 c. brown sugar
    1 tsp cinnamon
    1 tsp nutmeg
    1 T flour
    
    
    put into an unbaked pie shell -- bake about 30-35 minutes at 300.
    
    If you want to freeze the pie filling, and bake the pie later:
    
    put the tomatoes, apples, raisins and butter in a sauce pan, and
    cook down.  Freeze.  To bake, thaw the pie filling mixture, put
    in a sauce pan, add the rest of the ingredients and heat.  Then
    put in the unbaked pie shell and bak at 300 for 30-35 minutes.
    
    This pie filling is somewhat like minced meat pie filling.
    
    
                                                              

    Sorry about the calories, I'm sure they're here, but...
    
    Slice green tomatoes and dip in flour or cornmeal or whatever you
    like to do when making fried squash.  At this point put them on
    cookie sheets and freeze them individually then repack however you
    wish.  When you are ready to cook heat oil in pan and fry rapidly
    as you would fried summer squash.  They can be frozen when you start
    frying, just watch out for any ice crystals.  Can't beat 'em!
    
    
    Helen_who_couldn't_believe_she'd_like_these

    My mother (from West Virginia) would slice them thin, dredge them in
    flour, then a little salt and pepper.  Fry them till brown and
     crisp, then add
    (don't choke) 
    cinnamon and a little sugar.  These were for 
    breakfast and just delicious. 
    We as kids would actually fight over them.
    
    

    Joyce, try making FRIED GREEN TOMATOES... All you do is make a milk and
    egg wash, get some flour, and then some seasoned bread crumbs. You then
    slice the tomatoes and put it in flour, then the wash, then the crumbs
    and fry them in a saute pan until browned on each side. They do take
    getting use to, but they grow on you and you will love them. Vary the
    seasoning according to your taste.

My mother makes something that she calls "Tomolives" with green cherry
tomatoes at the end of the season.

Simply take the washed green cherry tomatoes, and process them as you
would cukes with your favorite dill/kosher/half-sour/whatever pickle
recipe and can them like pickles.

Pickled green tomatoes of any size are good, but the bite-sized "Tomolives"
are especially tasty.

-Jack