Green Tomato Casserole
1 1/2 cups chopped green tomatoes
1/4 cup mayonnaise
1 small onions, chopped
1/2 cup cream of mushroom soup
1 eggs, beaten
1/2 teaspoon salt
1 dash black pepper
1 cup buttered cracker crumbs (or bread crumbs, or french fried onions)
Preheat oven to 350 degrees. Chop the tomatoes into smallish pieces. Mix all ingredients except cracker crumbs together and pour into greased casserole dish. I use an 8-inch square. Top with buttered crackers. Bake for 45 minutes. (Check after 30 minutes because the size dish you use will make a difference.). It should be somewhat firm (not soupy) and lightly browned on top.
Or store in the fridge and eat them up.Crisp Cucumber Freezer Pickles
7 cups thin sliced cucumbers ( with peel)
1 medium sweet onion, medium sliced
1 cup red sweet peppers, thinly sliced
1 tablespoon pickling salt
1/2-1 teaspoon celery seeds
1 cup white vinegar
1 cup white sugar
Combine all the ingredients in a bowl.
Stir well, cover and refrigerate for 3 days. Stir every day.
Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container). Freeze, thaw before serving.
12 ounces tomatoes, very ripe and cored (If you can't get good fresh tomatoes you are better off using canned tomatoes.)
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup olive oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste ( may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
Users browsing this forum: No registered users and 1 guest