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Kat

Rupert, WV

#1 Jul 19, 2009
anyone got any got any good recipes for canning or cooking produce from the garden?

“Become part of the solution...”

Since: May 09

Location hidden

#2 Jul 19, 2009
Kat wrote:
anyone got any got any good recipes for canning or cooking produce from the garden?
Fried Green Tomatoes

In large zip lock bag mix.
1/2 cup corn meal
1/2 cup corn flake crumbs (finely crushed)
1/2 cup flour
1/2 teaspoon montreal steak seasoning
1/2 teaspoon garlic pwd
1/2 teaspoon pepper

Beat two eggs
place sliced tomatos in eggwash and drop into bag
shake and then fry in very hot oil until golden.

Place on paper towels and pad dry

serve up

can dip in catsup or ranch dressing

I like mine straight up.

Enjoy
1 post removed
here to serve you

United States

#4 Jul 21, 2009
Grilled tomatoes

Cut tomatoes in half.
Brush the cut surfaces with bottled
Italian salad dressing.
Sprinkle them with salt,
pepper and
dried basil, crushed.
Heat, cut side up,
on aluminum foil or greased grill,
over hot coals for about 10 minutes
or until hot all the way through.
Do NOT turn them.
These are yummy!
here to serve you

United States

#5 Jul 21, 2009
This is really good and easy!

Summertime Picnic Relish

1 cup chopped onion
1 cup chopped green bell pepper
2 Tablespoons salad oil
4 firm medium tomatoes, peeled and chopped
2 Tablespoons vinegar
1-1/2 teaspoon salt1/2 teaspoon sugar
1/4 teaspoon dry mustard
1/8 teaspoon black pepper

In a large skillet, cook and stir onion and green bell pepper in the oil over medium heat until onion is tender.
Stir in remaining ingredients,stir, heat to boiling.
(I taste it hear to make sure it does not need a tad of something.)
Let it cool...
(Drain if you prefer the relish.
Do not drain if you are wanting a soup.)
Pour in pint size or jelly size jars.
Keep in the refrigerater for a few days before eating and let the flavors blend together.

NOTE:
I add mine, to the clean jars after boiling, while hot, and do not put in the refrigerator until the jar lid pops or clicks it means it is sealed good. Then refrigerate the jars for several days before eating. It keeps about 3 months this way.
( I am usually down a over half a jar before several days though. lol)
My dad likes his with pintos and cornbread.
My neice and nephews like it with crackers.
So enjoy it however you like!
here to serve you

United States

#6 Jul 21, 2009
Stuffed Green Peppers

3 large green bell peppers
1/2 pound ground hamburger meat
1 cup dry bread crumbs or cracker crumbs
1 Tablespoon chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 can (8 oz) tomato sauce

Heat oven to 350 degrees.
Cut thin slice from stem end of bell pepper.
Remove all seeds and membranes.
Wash inside and outside.
Heat 1 cup water and 1/2 teaspoon salt to boiling.
Add peppers.
Cook 5 minutes and drain.

Mix remaining ingredients.
Lightly stuff each pepper with 1/3 of the meat mixture.
Stand peppers upright in ungrease baking dish.
Cover.
Bake 45 minutes.
Uncover and bake 15 minutes longer.
Makes 2-3 servings.

Enjoy!
here to serve you

United States

#7 Jul 21, 2009
By the way, have you got a particular vegetable or fruit you need a recipe for?
Kat

Rupert, WV

#8 Jul 22, 2009
here to serve you wrote:
By the way, have you got a particular vegetable or fruit you need a recipe for?
I would like to know how to make chow-chow.also Ihave a peach tree that had problems this year its like the peachs get mole on then andhot on the tree ,maybe some kind of worn in them too.someone told me you were suppose to put some thing on them when dormant ,but they did'nt know what it was.anyone out there know?thank -you
MR D

Madison, TN

#9 Jul 22, 2009
Kat wrote:
anyone got any got any good recipes for canning or cooking produce from the garden?
Need to can 2 or 3 pints of banana Peppers.Can someone tell me how to do this.Thanks
kate

Rupert, WV

#10 Jul 22, 2009
Wash your peppers and take the seeds out( wear gloves or you will be sorry!).Either cut your peppers into long ways or slice them in rings, whichever you prefer. Pack your peppers into the jar, be sure you pack them tight. Add 1 tsp of salt to a jar for a quart and 1/2 tsp for a pint. Put sugar and vinegar in a pot and bring it to a boil. You mix it half and half. In other words, if you use 2 cups of sugar, add 2 cups of white vinegar. Fill your jar with the liquid and put the lid on.
.
MR D

Madison, TN

#11 Jul 24, 2009
kate wrote:
Wash your peppers and take the seeds out( wear gloves or you will be sorry!).Either cut your peppers into long ways or slice them in rings, whichever you prefer. Pack your peppers into the jar, be sure you pack them tight. Add 1 tsp of salt to a jar for a quart and 1/2 tsp for a pint. Put sugar and vinegar in a pot and bring it to a boil. You mix it half and half. In other words, if you use 2 cups of sugar, add 2 cups of white vinegar. Fill your jar with the liquid and put the lid on.
.
Thank you kate
mater lover

United States

#12 Jul 24, 2009
here to serve you wrote:
Grilled tomatoes
Cut tomatoes in half.
Brush the cut surfaces with bottled
Italian salad dressing.
Sprinkle them with salt,
pepper and
dried basil, crushed.
Heat, cut side up,
on aluminum foil or greased grill,
over hot coals for about 10 minutes
or until hot all the way through.
Do NOT turn them.
These are yummy!
Do you use red tomatos? I'm thinking yes, but want to make sure.
mater lover

United States

#13 Jul 24, 2009
here to serve you wrote:
This is really good and easy!
Summertime Picnic Relish
1 cup chopped onion
1 cup chopped green bell pepper
2 Tablespoons salad oil
4 firm medium tomatoes, peeled and chopped
2 Tablespoons vinegar
1-1/2 teaspoon salt1/2 teaspoon sugar
1/4 teaspoon dry mustard
1/8 teaspoon black pepper
In a large skillet, cook and stir onion and green bell pepper in the oil over medium heat until onion is tender.
Stir in remaining ingredients,stir, heat to boiling.
(I taste it hear to make sure it does not need a tad of something.)
Let it cool...
(Drain if you prefer the relish.
Do not drain if you are wanting a soup.)
Pour in pint size or jelly size jars.
Keep in the refrigerater for a few days before eating and let the flavors blend together.
NOTE:
I add mine, to the clean jars after boiling, while hot, and do not put in the refrigerator until the jar lid pops or clicks it means it is sealed good. Then refrigerate the jars for several days before eating. It keeps about 3 months this way.
( I am usually down a over half a jar before several days though. lol)
My dad likes his with pintos and cornbread.
My neice and nephews like it with crackers.
So enjoy it however you like!
Green or red maters?
Kat

Rupert, WV

#14 Jul 24, 2009
anyone got any squash recipes I'm running out of ideas on how to use squash!!!!!

“Mean People Suck”

Since: Feb 07

Location hidden

#15 Jul 24, 2009
Kat wrote:
anyone got any squash recipes I'm running out of ideas on how to use squash!!!!!
slice squash into thin slices..
open one large can whole tomatoes...
squeeze tomatoes between fingers a couple of times just to crush them up a bit...
slice one large onion into thin slices & separate into rings... sprinkle with salt & pepper..
put all ingedients into a large bowl & mix (with hand)lightly..
toss in about a cup of shredded colby/jack ..
stir again to coat squash..
turn into a buttered glass baking dish..
sprinkle another half cup or so of cheese..
bake at 375 for about 30 or 40 minutes uncovered..
let set at least 15 minutes after removing from oven..

if you want you can throw in a good handfull of banana peppers or some black olives..
or both!

“Become part of the solution...”

Since: May 09

Location hidden

#16 Jul 24, 2009
Blanch and peal about 6 nice size red tomatoes.
slice in half, place in glass baking dish.
Sprinkle olive oil over tomatoes until you see it run off and lightly coat the bottom of pan.
Peal about 6 cloves of garlic, smash with the side of a knife,(like u see em do on tv. lol)
slip the garlic among the tomatoes. Salt and pepper to taste.
Bake in oven until juices mingle with the olive oil, pull out of oven , sprinkle with parmesian cheese. Serve over angel hair pasta.

Saw this on a cooking show, and it is to die for.......... I serve the pasta and tomatoes with hot buttermilk biscuits.

“Become part of the solution...”

Since: May 09

Location hidden

#17 Jul 24, 2009
RaggedyAnn wrote:
<quoted text>
slice squash into thin slices..
open one large can whole tomatoes...
squeeze tomatoes between fingers a couple of times just to crush them up a bit...
slice one large onion into thin slices & separate into rings... sprinkle with salt & pepper..
put all ingedients into a large bowl & mix (with hand)lightly..
toss in about a cup of shredded colby/jack ..
stir again to coat squash..
turn into a buttered glass baking dish..
sprinkle another half cup or so of cheese..
bake at 375 for about 30 or 40 minutes uncovered..
let set at least 15 minutes after removing from oven..
if you want you can throw in a good handfull of banana peppers or some black olives..
or both!
I have done something like this with zucchini, and boy is it good.
here to serve you

United States

#18 Jul 25, 2009
mater lover,
Yes, red tomatoes on both.
LOL Just the thought of biting in a green tomato makes me pucker up like eating lemons. LOL
here to serve you

United States

#19 Jul 25, 2009
Yankee,
Your Fired Green tomatoes recipe was yummy, thanks!
here to serve you

United States

#20 Jul 25, 2009
I have been blessed with my tomatoes this year.
Thought I would pass this one along too.
(Making it today myself.)

Tomato Preserves

5 large ripe red or yellow tomatoes (3 lbs)
4 & 1/2 cups sugar
1- 2 1/2 inch cinnamon stick
2 Tablespoons minced fresh ginger root
OR 1 teaspoon ground ginger
2 lemons or limes, thinly sliced

Peel tomatoes and remove core.
Place in a glass or plastic bowl; add sugar and
let stand overnight.
Drain juice into a large heavy cooking pot;
add cinnamon stick and minced ginger root.
Boil rapidly until it thickens, about 20 minutes.
Cut tomatoes into 6 or 8 wedges;
add juice with sliced lemons, cook until mixture thickens and clears, 20 to 30 minutes.
Discard the cinnamon stick.
Pack into hot sterilized jars. Adjust lids. Process in a hot water bath for 20 minutes.
May be kept in refrigerator.
Makes 5 half Pints.
here to serve you

United States

#21 Jul 25, 2009
Kat wrote:
<quoted text>I would like to know how to make chow-chow.also Ihave a peach tree that had problems this year its like the peachs get mole on then andhot on the tree ,maybe some kind of worn in them too.someone told me you were suppose to put some thing on them when dormant ,but they did'nt know what it was.anyone out there know?thank -you
I put a chow chow recipe on the forum called "recipes". It was for a sweet chow chow.
I might have answered your post on it, not sure.

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