Re: [gardeners] green 'maters
Allen and Judy Merten (gardeners@globalgarden.com)
Thu, 01 Oct 1998 19:42:54 -0500
Hi Kim and All,
What you have there is another example of how difficult it was in the old
days for southern folk to have fruit other than the wild fruit that mainly
ripened in the spring. There are lots of recipes for sweet tomatos dishes. One
of my dads favorites growing up and later became mine too, Cut up ripened
tomatos into bite size chunks, sugar and cinnamon to taste, refrigerate. Tastes
great.
Allen
Bastrop Co.,Tx
Zone 8
Kim Cook wrote:
> Hey!...I took George's advice, nailed DejaNews for green tomato ideas...got
> this recipe...loooks pretty good!...
>
> Heres Green Tomato Pie:
>
> Pastry for 9-inch pie
> 1/2 c. sugar
> 1/2 c. brown sugar
> 5 tbsp. flour
> 1 tsp. nutmeg
> 1/4 tsp. cinnamon
> 4 c. thinly sliced green tomatoes
> 1 tbsp. white vinegar
> 1 tsp. grated lemon peel
> 1 tbsp. butter
>
> Mix sugars, flour and spices. Arrange a layer of tomato slices on the
> bottom of pie shell. Sprinkle with 3 or 4 tablespoons of the sugar
> mixture. Continue alternating layers until the pie shell is full.
> Sprinkle any remaining sugar mixture on top and dot with butter.
> Sprinkle lemon rind and vinegar on top. Put top crust on and bake at
> 400 degrees for 40 minutes or until brown. This is a wonderful way to
> use those green tomatoes that just won't ripen. Lemon juice may be
> used in place of vinegar.
>
> Enjoy!
> Cheers!
> Kim!
> <grin>!
> --
>
> Kim Cook ICQ#3987340
> Prince Edward Island, Canada
> mailto:kim.cook@pei.sympatico.ca