VEGETABLE RECIPE - 540
CANNED GREEN TOMATOES
Slice green tomatoes and put in crock.
Put handful of salt over top.
Pour boiling water over; enough to cover.
Let stand 1 hour or longer.
Drain.
Pack
in jars, drain.
Fill jars with boiling water.
Cold pack until water starts to
bubble inside jars.
Remove from heat.
VEGETABLE RECIPE - 541
SOUR
CREAM
CUCUMBER
1/4 c. mayonnaise
1 tsp. vinegar
Salt
Pepper
Garlic powder
Onion powder
3 lg. cucumbers
Mix mayonnaise (NOT salad dressing) and vinegar.
Mix next 4 ingredients to
taste.
Peel and slice cucumbers and add to mixture.
Let cucumbers marinate for at least 2 hours before serving.
VEGETABLE RECIPE - 542
CANNED GREEN TOMATOES
Green tomatoes Boiling water Salt
Wash as many green tomatoes as you want to can.
Slice and place in sterile wide mouth jars.
Cover with boiling water.
Add salt (1/2 teaspoon for pint
jars, 1 teaspoon for quart jars).
Water bath for 30 minutes until sealed.
To
Cook:
Open jar and discard liquid.
Batter green tomatoes in cornmeal or flour
(your choice), place in hot oil and fry until golden brown.
VEGETABLE RECIPE - 543
FRESH CUCUMBERS
WITH SOUR CREAM
1 c. sour cream
1 tsp. crushed celery seed
Chopped dill
Chopped cucumbers
Chill when time to serve.
Fold in 3 cups chopped cucumbers.
Also good topping for plain greens or sliced tomatoes.
VEGETABLE RECIPE - 544
DILL
CUCUMBERS
1 grape leaf
1 sprig of dill
1 clove garlic
1 tsp. salt
Cucumbers
In bottom of each jar place grape leaf dill, garlic and salt.
Fill jar with slices or strips of firm cucumbers.
Fill jar with boiling water.
Screw on lids tight.
When cold, put in refrigerator.
May use in 34 days.
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