Classic Fried Green Tomatoes

INGREDIENTS:

• 4 to 6 green tomatoes
• salt and pepper
• cornmeal
• bacon grease or vegetable oil

PREPARATION:

Slice the tomatoes into 1/4 - 1/2-inch 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!

Fried Green Tomatoes II

INGREDIENTS:

• 4 to 6 green tomatoes, sliced 1/4-inch thick
• salt and pepper
• flour for dusting
• 2 eggs, beaten
• cornmeal or bread crumbs
• bacon grease or vegetable oil

PREPARATION:

Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side).

Keep warm in a low 200° to 250° oven if frying in batches.

Oven Fried Green Tomatoes

INGREDIENTS:

• 4 to 6 green tomatoes, cut in 1/4-inch thick slices
• 2 eggs, beaten
• 2/3 cup evaporated milk
• 1/3 cup water
• salt and pepper
• 1 1/2 cups all-purpose flour

PREPARATION:

Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour.* Dip each slice into egg and then into the flour again.

Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through.

For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired.

Baked Green Tomatoes

INGREDIENTS:

• 4 large firm green tomatoes
• salt and pepper
• 1/2 cup brown sugar
• 3/4 cup coarse buttery cracker crumbs
• 4 tablespoons butter

PREPARATION:

Cut green tomatoes in 1/2 inch slices; arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about 1/2 tablespoon brown sugar. Cover sliced green tomatoes with crumbs and dot with butter.

Bake at 350° until green tomatoes are tender but still firm, or about 25 to 35 minutes. Recipe for baked green tomatoes serves 6.

Green Tomato Cake

INGREDIENTS:

• 2 1/4 cups sugar
• 1 cup vegetable oil or melted shortening
• 3 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup pecans or walnuts
• 1 cup raisins
• 2 1/2 cups diced green tomatoes
• coconut (optional)

PREPARATION:

Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well.

Stir in pecans, raisins and tomatoes.
Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.
Serves 12.

Green Tomato Pickles

INGREDIENTS:

• 4 quarts sliced green tomatoes, loosely packed
• 1 quart sliced onion, loosely packed
• 1 cup pickling salt, divided
• 2 pounds light brown sugar
• 6 cups vinegar (5% acidity)
• 2 small red chile peppers
• 1/3 cup mustard seeds
• 1/4 cup celery seeds
• 1 teaspoon ground black pepper
• 1 tablespoon whole allspice
• 2 teaspoons whole cloves

PREPARATION:

Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice.

Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.

Green Tomato Relish

Green tomato relish recipe with cabbage and onions, along with bell peppers and green tomatoes.

INGREDIENTS:

• 1 quart ground onions
• 1 quart ground cabbage, about 1 large head
• 1 quart ground green tomatoes
• 18 bell peppers, a combination of green, red, and other colors, ground*
• 1/2 cup salt
• 6 cups sugar
• 4 cups vinegar
• 2 cups water
• 2 tablespoons celery seed
• 1 1/2 teaspoons turmeric

PREPARATION:

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 hot sterilized pint jars.
Seal and process in a boiling water canner for 5 minutes.

Makes 8 to 10 pints.

Green Tomato Hash

Baked green tomato hash casserole is made with leftover meat, beef, or pork, and potatoes.

INGREDIENTS:

• 2 cups leftover chopped beef, pork or ham
• 1 cup diced raw potatoes
• 2 tablespoons butter
• 1/2 cup diced green tomatoes
• 1/4 cup chopped onion
• salt and pepper, to taste

PREPARATION:

Combine ingredients; mix well. Turn into a buttered casserole and bake at 325° for 1 hour.
Serves 4.

Fried Green Tomato Sandwich Recipe

This recipe for a Southern fried green tomato sandwich uses flour, cornmeal, salt and pepper for the batter for frying the green tomatoes. Add bacon and lettuce to this fried green tomato sandwich, spreading toasted rye bread with a mayonnaise and chili sauce mixture, for an extra special treat.

Preparation:

1. Fry bacon over medium heat until just browned and crispy. Drain on paper towels. Strain the bacon grease into a cup and wipe the skillet with a paper towel. 2. Combine the flour, cornmeal, salt and pepper in a medium-sized bowl. Add milk and stir well. The mixture will resemble pancake batter. 3. Add olive oil to the cleaned skillet along with the strained bacon grease. Place skillet over medium-high heat. Working in batches, dip the green tomato slices in the batter, letting any excess drip back into the bowl. Fry for about 3 minutes per side or until golden brown. Add more olive oil to the pan if necessary. Drain the fried green tomato slices on paper towels. 4. Combine mayonnaise and chili sauce in a small bowl; spread about 1 1/2 teaspoons of the mayonnaise mixture on one side of each slice of toast. Lay 2 slices of bacon over each of 4 slices of toast, then top each with 2 fried green tomato slices and arugula. Cover with the remaining 4 slices of toast, mayonnaise-side down. Cut the fried green tomato sandwiches in half and serve immediately. Makes 4 servings.