Green Tomatoes

[smilingcat]

Slice into circles just under 1/2 inch thick, salt and pepper lightly, flour, then dip into egg mixture then bread them.

heat canola oil in cast iron just under 1/2 inch deep. bring oil up to about 350F (test by dropping bread crumb, it should sizzle and float but not burnt). slide breaded tomato cook for about one minute then flip over carefully, then cook until golden brown. Remove, drain oil and I do the no-no by placing it on clean paper towel to remove wick away any extra oil.

I like it with ketchup.

smilingcat

[kelownagirl]

Yum, except I fry them in butter ( ) and ketchup?? To each his own I guess...

[smilingcat]

Ketchup is a universal sauce. It goes on hamburger, it goes on omlette, it goes on just about anything else heck I even used it on herbed potato tonight ...

smilingcat

[Zen]

Ketchup is a universal sauce...

SALSA!

[mtbdarby]

SALSA!

I knew there was something I liked about you Zen This girl doesn't do ketchup, lol

[kelownagirl]

Ketchup is a universal sauce. It goes on hamburger, it goes on omlette, it goes on just about anything else heck I even used it on herbed potato tonight ...

smilingcat

Ketchup is ONLY for dipping my fries and for Kraft Macaroni and Cheese. That's IT! Well, maybe teeny bit on a burger but NEVER on a hot dog!

[Zen]

Ketchup is ONLY for dipping my fries and for Kraft Macaroni and Cheese. That's IT! Well, maybe teeny bit on a burger but NEVER on a hot dog!

Never a burger.
Never a dog.
mac and cheese? EEEEWWW
i went through a phase when I used it on scrambled eggs but that's long over

[Jones]

Green Tomato Chutney.
This is from Mrs. Beeton's Book of Household Cookery

1 lb cooking apples
1 lb onions, chopped
4 lb green tomatoes, roughly chopped
1 lb sultans ( I believe these are large golden raisins)
.5 oz salt
.25 tsp cayanne pepper
1 tbls mustard seeds
.5 inch fresh ginger, bruised
1.25 pint malt vinegar
1 lb demerara sugar

Peel, core and chop the apples. Put them in a large saucepan or preserving pan with the onions, tomatoes and sultanas. Stir in the salt and cayenne. Tie the mustard seeds and root ginger in a muslin bag and add to the pan with just enough of the vinegar to cover. Bring to simmering point and simmer for 20 minutes.

Meanwhile combine the remaining vinegar and the sugar in a second pan, stirring constantly over gentle heat until the sugar has dissolved. Add the vinegar mixture to the large saucepan or preserving pan and boil steadily until the chutney reaches the desired consistency. Remove the spice bag.

Pour the chuney into warm clean jars and cover with vinegar-proof lids. When cool, wipe the jars, label and store in a cool dry place.

This is a favorite of my husbands. It is a Brittish food, I don't really know what you eat it with except cheese sandwhiches. If you make it and you don't like it you could always send it my way.
Jones

[sandra]

I live in the south. Nothing like fried green tomatoes. I just wash them, slice them, salt and pepper and coat them in a little cornmeal and flour. Cook in a skillet in a small amount of hot oil. yummmmmmmm. yes, ketchup.

[bmccasland]

Green Tomato Chutney.

This is a favorite of my husbands. It is a Brittish food, I don't really know what you eat it with except cheese sandwhiches. If you make it and you don't like it you could always send it my way.
Jones

Chutney goes very nice with ham, baked chicken, or turkey. Yum! Or stir it into Indian Food (Asian variety, not N.American). The Brits picked it up from India, then the migration over to this side of the pond continued with the southern love of things pickled. Or fried.