Green Tomato Pie


Fri. Jan. 1, 2010

INGREDIENTS:

  • 3 Tbs Flour or tapioca-minute
  • 1-1/2 Cup of sugar
  • 6 med Green tomatoes, sliced thin
  • 1 tsp Salt
  • 1 tsp Cinnamon or nutmeg
  • 1 Tbs Butter
  • 1 Tbs Vinegar

Slice the tomatoes thinly into a bowl and mix with dry ingredients. Add butter & vinegar. Add mixture onto crust in pie pan, then add another the top layer of crust.

Bake in hot oven 400-425 degrees for 10 minutes. Then reduce the heat to 350 degrees for 50 min. until golden brown.

Recipe from the kitchen of Donna Wessels,  … [Continue reading]

Green Tomato Cake


Fri. Jan. 1, 2010

This spiced green tomato cake is surprisingly delicious, and it’s a great way to use green tomatoes before the frost gets them.

INGREDIENTS:

  • 2-1/4 Cups Sugar
  • 1 Cup Vegetable oil or melted shortening
  • 3 Eggs
  • 2 tsp Vanilla
  • 3 Cups Flour
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 Cup Pecans or walnuts
  • 1 Cup Raisins
  • 2-1/2 Cups Green tomatoes, diced
  • Coconut (optional)

Preheat oven to 350-degrees. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift  … [Continue reading]

Fresh Herb Dressing


Fri. Jan. 1, 2010

Fresh Herb Dressing Recipe

Ingredients:

  • 1/2 stick butter
  • 1 onion, diced
  • 2 ribs celery, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon dry rubbed sage
  • 2 1/2 cups chicken broth
  • 8 cups toasted plain bread cubes or unseasoned stuffing croutons
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tbsp chopped fresh tarragon leaves
  • 1/4 cup chopped fresh parsley

Preparation:

In a saucepan, over medium heat, melt the butter; add the onions and celery. Saute for about 5 minutes or until  … [Continue reading]

Edamame (Fresh soybeans)


Fri. Jan. 1, 2010

Cooking edamame pods

Bring to boil a large pot of salted water, toss the pods in and cook for 5 mins. after the water returns to a boil. To use in salads and stir-fries, just pop the steamed beans out of their pods and into your salad or wok.

For Japanese-style snacking, cook pods as above then drain in a colander. Toss with flaked sea salt and serve immediately. (In place of popcorn!) You can put the whole pod in your mouth, drag it across your teeth popping out the  … [Continue reading]

Classic Fried Green Tomatoes


Fri. Jan. 1, 2010

INGREDIENTS:

  • 4 to 6 green tomatoes
  • Salt and pepper
  • Cornmeal
  • Bacon grease or vegetable oil

PREPARATION:

Slice the tomatoes into 1/4″-1/2″ slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish. Delicious with breakfast! … [Continue reading]

Zuppa Toscana


Fri. Jan. 1, 2010

Ingredients:

  • 1 lb ground Italian sausage
  • 1 1/2 tsp. crushed red peppers
  • 1 large diced onion
  • 4 Tbsp. bacon pieces (or to taste)
  • 2 tsp. garlic puree (minced or fresh diced)
  • 5 c. water
  • 3 2/3 c. chicken broth (this works out to be the amount in one of those boxes)
  • 1 1/4 c. half and half (the recipe calls for heavy cream but I don’t taste a big difference)
  • 1 lb. sliced russet potatoes (or about 3 large)
  • 1/4 bunch of kale (that’s what the recipe calls for, I
 … [Continue reading]