6 Hot peppers (the hotter the better)
2 Cups Water
1 Quart Water
1. Put hot peppers and two cups of water into a blender.
2. Mix at high speed for 1-2 minutes.
3. Pour into a container and set aside for up to one day.
4. Strain liquid through a cheese cloth.
5. Add liquid into a one quart container. Fill container to top with water.
6. Apply liberally to plants. Re-apply every week to two weeks or after a rain. … [Continue reading]
1-qt Chopped onions
1-qt Chopped cabbage (about 1 large head)
1-qt Chopped green tomatoes
18 Bell peppers, chopped (a combination of green, red, and other colors)
1/2 cup Salt
6 cups Sugar
4 cups Vinegar
2 cups Water
2 Tbs Celery seed
1-1/2 tsp Turmeric
Combine onions, cabbage, green tomatoes, green and red bell peppers and salt; cover and let stand overnight. In the morning drain well. Put vegetables in a large kettle; add sugar, vinegar, water, celery seed and tumeric. Simmer for 20 minutes, stirring frequently. Pack into … [Continue reading]
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]
This spiced green tomato cake is surprisingly delicious, and it’s a great way to use green tomatoes before the frost gets them.
2-1/4 Cups Sugar
1 Cup Vegetable oil or melted shortening
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
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 Recipe
- 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
In a saucepan, over medium heat, melt the butter; add the onions and celery. Saute for about 5 minutes or until … [Continue reading]
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]
4 to 6 green tomatoes
Salt and pepper
Bacon grease or vegetable oil
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]