Text 11142, 65 rader
Skriven 2007-01-30 18:17:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: UN-EARTHLY TREASURE
===============================
 Hi, Carol,

 JM>  tomatoes! However, I think the flavor of
 JM>  the tomatoes is probably less than a
 JM>  vine-ripened one would have. That's why
 JM>  I am thinking more of "sauce" uses for these.

 CS> That rings a bell I had forgotten.  Not only are green tomatoes used
 CS> for  jellies, there was a local recipe I had eaten in Clemson, which
 CS> used them to  make 'green tomato sauce'. A bit of a specialty as I
 CS> gather it didnt can well?
 CS> Served on spagetti and with lots of onions and black pepper, I think
 CS> it also  had cumin?  Been a long time so hard to remember now.  I only
 CS> remeber I ate it  with joy when my neighbor would feed us dinner in
 CS> early spring, before the ripe
 CS> ones were ready yet.  She would serve it with 'fried pork' (a fatty
 CS> cut,  rendered in it's own oil and cooked with a dibble of vinigar and
 CS> black pepper)  and biscuits with honey.

 Wow, that's different from anything I'd heard
 of before! I don't have to worry about these
 tomatoes any more. I took them to Mom's with me
 at Christmas with the idea we could use some,
 I could throw out what spoiled (without
 worrying about spoiling tomatoes messing up
 my apartment in my absence) and bring the
 rest back with me. But as we didn't cook
 or eat much after we got sick, few got used,
 and I forgot to pack them up to take home. I
 hope Mom can use them up.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Green Tomato Relish (Cook family version)
 Categories: Vegetable, Sauces, Savory
      Yield: 24 Servings

      8 lb Green tomatoes, chopped
      4 lb Sugar
      1 pt Apple cider vinegar
      1 t  Cinnamon
      1 t  Ground cloves
      1 t  Mace (optional: my Mom and
           -Gram leave it out)

    Boil the tomatoes and sugar for 3 hours, add vinegar and spices,
  boil gently until desired thickness (remembering that it will be much
  thicker on cooling!), stirring often to prevent settling and burning.
  Can be "canned" in sterilized jars according to usual practices, or
  kept in the freezer in plastic containers. This will last almost
  indefinitely in the refrigerator, too.

  This is a sort of savory preserves to be a relish with meats like
  roast pork and lamb. I have also added it to a roasting dish of pork
  ribs for the last 10 minutes of cooking. An uncle likes to put it on
  his hamburgers!

  Taken from one of my Mom's cookbooks and modified by experience, by
  Joan MacDiarmid

MMMMM
 Joan MacDiarmid
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