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Show More ideas for enjoying those tomatoes By DONETA GATHERUM The absence of freezing weather has allowed home gardeners to continue to enjoy fresh tomatoes. There is still time to pick mature green tomatoes. Last week, the recipes were for ripe tomatoes. This week consider the following ways to use green tomatoes. GREEN TOMATO MINCEMEAT 4 quarts finely chopped green tomatoes 2 quarts finely chopped tart apples ap-ples 1 pound raisins 4 Tbsp. minced citron, lemon or orange peel 1 Tbsp. ground cinnamon 2 tsp. salt V tsp. ground allspice V tsp. ground cloves IVi cups firmly packed brown sugar 2Vi cups granulated sugar Vt cup vinegar V to Vt cup lemon juice 2 cups water Combine all ingredients and cook mixture slowly until tender and slightly thickened. Stir frequently fre-quently to prevent sticking. Pour into hot, sterile jars and seal. Store in a cool, dry, dark place. GREEN TOMATO MINCEMEAT COOKIES Vi cup shortening 1 tsp. vanilla 1 cup sugar 2 eggs 2 cups sifted flour 1 tsp. baking powder V tsp. soda Vi tsp. salt 2 cups green tomato mincemeat Vi cup chopped nuts Blend shortening and vanilla. Add sugar, eggs, creaming well. Add sifted dry ingredients to mixture mix-ture alternately with the mincemeat. min-cemeat. Add nut meats. Drop from a teaspoon on a greased baking sheet and bake in a 373 oven for IS to 20 minutes. GREEN TOMATO MINCEMEAT FRUITCAKE 23 cut shortening 1 tsp. vanilla 2 Tbsp. grated orange rind 1 cup sugar 13 cup marmalade or jelly 3 eggs 2Vi cups sifted flour IVi tsp. baking powder Vi tsp. soda Vi tsp. salt 3 cups green tomato mincemeat 1 cup chopped nuts Blend shortening, vanilla and orange rind. Gradually add sugar and marmalade. Add eggs one at a time, beating well after each addition. addi-tion. Sift together dry ingredients. Add dry ingredients alternately with the mincemeat to the creamed mixture. Add nuts. Pour into a greased 8 inch pan or a loaf tin. Bake in 323 degree oven for IVi hours. Cool Vi hour before removing remov-ing from pan. If desired, use 2 cups mincemeat and 1 cup raisins instead of 3 cups mincemeat. CURRY OF MEAT WITH GREEN TOMATOES 1 onion, sliced 3 Tbsp. meat drippings or other fat 1 quart sliced green tomatoes 3 cups chopped, cooked meat pepper 3 cups sugar IVi quarts vinegar 2 Tbsp. whole mixed pickle spices Mix tomatoes and salt thoroughly. thorough-ly. Let stand overnight; drain. Combine with chopped onions, green and red peppers, sugar and vinegar. Put spices loosely in a thin white cloth. Tie the top tightly and add to tomato mixture. Bring mixture mix-ture to boil and boil gently for IVi hours. Remove spice bag. Pour into hot, sterile jars and seal. GREEN TOMATO PIE 6 to 8 medium-sized tomatoes 2 Tbsp. lemon juice 1 tsp. grated lemon or orange rind Vt tsp. salt V tsp. cinnamon cup sugar 2 Tbsp. cornstarch 1 Tbsp. butter or shortening Pastry Slice washed tomatoes. Combine Com-bine with lemon juice, rind, salt and cinnamon. Cook 13 minutes, stirring frequently. Mix sugar and cornstarch and add to tomato mixture. mix-ture. Cook until clear, stirring constantly. con-stantly. Add butter or shortening. Cook slightly and pour into a 9-inch pastry shell. Cover with pastry and seal edges. Bake in a 423 degree oven for 40 to 30 minutes. 1 to 2 tsp. curry powder Salt Cook onion in the fat. Add green tomatoes and cover. Cook until tender. Add meat and heat thoroughly. thor-oughly. If the mixture is too thick, thin with meat broth, gravy or water. wa-ter. Season to taste with curry powder and salt. Serve with rice or noodles. GREEN TOMATO RELISH 6 quarts (hopped green tomatoes V cup salt IVi quarts chopped onion 3 cups chopped green pepper IVi cup chopped red sweet |