re: crawfish remoulade.

I want some. RIGHT NOW!

Try dipping the slices in mustard of your choice. Or mustard thinned with a splash of white wine. Then dip in the breading.

Fried Green Tomatoes - with batter


4 green tomatoes, washed, cut into 1/2 inch slices
1/4 cup of flour
1/2 tsp pepper
1/2 cup cornmeal
1/2 cup milk
1 tsp salt
1 beaten egg
canola oil or olive oil

Combine cornmeal, flour, salt and pepper in a shallow platter or plate. Beat egg and add milk. Dip sliced green tomatoes in egg mixture and then coat with cornmeal mixture. Heat oil about 1 inch deep in a frying pan. Drop coated tomato slices into hot oil. Avoid over-handling and turn tomatoes once when browned on the first side. Cook until golden brown. Serve hot. Good with fried fish and potatoes.


Fried Green Tomatoes with Roasted Red Pepper Dip

Red Pepper Mayo dip:

1 Red Pepper Roasted, Peeled & Seeded
1 Cup of Mayo
½ Cup Sour Cream
2 Cups Onions, chopped (white and Green Part)
1 TBSP Capers
2 TBSP shredded Parmesan Cheese
Salt and Pepper to Taste

Finely chop or pulse pepper in food processor

Add remaining ingredients & refrigerate at least 4 hours best overnight



6 Slices of White Bread (Not thin sliced)
½ Sleeve Ritz Crackers
1 Egg
1-Cup Milk
½ Cup Seasoned Flour
2 Green Tomatoes (8 slices)
2-3 TBSP Butter
2 slices cooked bacon

Slice Tomatoes & Reserve. Make Breadcrumbs w/bread & crackers. Wisk the egg w/ milk seasoned flour on plate. Dip tomatoes in the flour; dip in egg wash then coat w/ breadcrumbs. Saute in pan with butter tbsp at a time until golden brown @ 2 minutes/side. Serve with mayo dip & garnish w/crisp bacon.

2 bu tomatoes. I buy them at a huge farm about an hour from here called Papa John's. He has the best tomatoes I've ever eaten, I purchase and can every year. Also, I slice clean, ripe tomatoes and place them on parchment paper on cookie sheets. I freeze them solid then drop them into ziplock bags. They are wonderful for soups and stews. Don't bother with the peel, it rises to the top of the soup or stew pot and can be easily removed with a slotted spoon as it cooks.

Mama, my Mom used to make Chow-Chow every year. She used my Grandmother's recipe, which was PA Dutch. My older sister now makes it and takes pride in sharing with our siblings. It is so good.

Here are a few recipes someone might enjoy or great to use up the ample supply of tomatoes.

Green Tomato Mincemeat Recipe

12 cups Chopped green tomatoes
16 cups Apples, unpeeled, cored
4 cups Chopped sultanas
2 cups Currants
1 cup Vinegar
2 tablespoons Lemon rind
2 tablespoons Orange rind
6 cups Sugar
2 tablespoons Cinnamon
2 teaspoons Nutmeg
3 teaspoons Salt
2 pinches Cloves
8 tablespoons butter

Chop in processor apples and tomatoes. Add remaining fruit and process. Blend everything in a large pot. Cook slowly for 1 1/2 to 2 hours. Bottle and process in hot water bath.

serves/makes 3 bottles

CHOPPED GREEN TOMATO PRESERVES

6 lb. green tomatoes
4 sweet green peppers
1 1/2 c. sugar
2 1/2 tbsp. salt
2 1/2 c. cider vinegar
1 tbsp. whole cloves
1 tbsp. whole allspice
2 sticks cinnamon, broken

Core and chop tomatoes, and green peppers. Place in pan, add sugar, salt, vinegar. Tie the spices in bag for easy removal. Add to tomato mix. Bring to boil and reduce heat. Simmer 2-3 hours or until thick. Discard spices. Pour into hot sterilized jars. Seal.

Green Tomato Raspberry Jam

2 cups sugar
2 cups green tomatoes
1 package (3 oz size) red raspberry jello

Mix sugar and tomatoes which have been cored and liquified in blender. Boil for 2 minutes. Add box of jello. Bring to boil again and boil two more minutes.

Put in jars. Either freeze or top with 1/8" of paraffin when cool.