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Old 10-24-2014, 05:36 AM   #11
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Sounds like you are getting an education in Southern food. Like you said, avoiding those bacon and lard laden foods are quite a challenge. Good luck!
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Old 10-24-2014, 07:13 AM   #12
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Yeah, Im loving it. Although Im down here on business, Its the food experience Im enjoying most and what will probably be more memorable to me. After I eat anything, I pull out my phone and leave a note for myself giving the best description of the dish, and how ( off the top of my head) I would attempt to duplicate it. My memory isnt the greatest, but I can tell you everything Ive eaten in any restaurant Ive been to in all the cities ive ever visited. Just the way m mind works :) I wish there was a market close by that I can stroll through. ( like union square farmers market in NY, Or reading market in Philly. Unfortunately, my schedule is too tight, not much room for me to deviate
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Old 10-24-2014, 10:34 AM   #13
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I've made this recipe before and it's quite good. You could replace the bacon with mushrooms: http://www.finecooking.com/recipes/p...to-gratin.aspx
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Old 10-25-2014, 09:02 AM   #14
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GREEN TOMATO CHUTNEY

(Useful for using a glut of unripe tomatoes at the end of the summer)

4lbs green (unripe) tomatoes - wiped, bruised parts cut away & toms sliced
1lb 1lb apples - peeled and finely chopped
1lb onions finely chopped
8 ounces sultanas (or sultanas) chopped
1 level tablespoon salt
1 level teaspoon mustard seeds
1 level teaspoon ground ginger (powdered ginger)
1/4 level teaspoon cayenne pepper
1 pint malt vinegar (At least 5% acidity but 6% is better if you can find it.
Cider vinegar will do if malt not available but NOT clear vinegar)
1lb soft brown sugar

Place the toms, apples, sultanas,and onions into a large stove-top cooking pot

Mix the salt, mustard seed, ginger, cayenne into half the vinegar and add to the pot. Cover with a lid and cook gently for 1-2 hours, stirring occasionally with a wooden spoon, until the contents are soft and pulpy. (you could probably do this bit in batches in a pressure cooker although I haven't done so)

Dissolve the sugar in the rest of the vinegar and add to the cooked mixture. Stirring thoroughly bring to the boil and taking care not to let it burn cook gently without a lid until the mixture is thick and no free liquid remains in the pan (when you draw the spoon through the mixture it should leave a "ditch" with little or no free liquid).

Pour at once into hot jars (I wash mine in the dishwasher and dry them in a low oven which sterilises them and leaves them hot for potting the chutney. Be careful not to burn yourself)) to within 1/2 an inch of the tops. Cover and seal immediately. Makes about 8lbs of chutney. Store in a cool dry cupboard or pantry for 2 or three months before eating to allow the flavours to develop.

..................................................
This is my cooking grandmother's recipe - the comments in italics are my additions as the recipe is, to my knowledge at least 60 years old and probably older. I pot mine in Kilner jars (like Mason jars) because it's convenient but if I'm selling it at the church fete or giving it away to anyone who's unlikely to return the jars it goes in any re-cycled jam or pickle jars with vinegar-proof screw top lids.

There is no need to can this as the vinegar does the preserving. It gets eaten quickly in our family but if unopened it lasts at least until the next glut of unripe tomatoes. Good with bread and cheese, cold meats, etc. It's a mild chutney so fine for children and adults who don't like spicy chutney but if you want it "hotter" next time you can tweak the amounts of spices to your own taste.
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Old 10-25-2014, 09:07 AM   #15
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Quote:
Originally Posted by Aunt Bea View Post
Green tomato mincemeat.
Well, go on then. Don't keep us in suspenders. Give us the recipe (please)!
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Old 10-25-2014, 12:06 PM   #16
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Quote:
Originally Posted by Mad Cook View Post
Well, go on then. Don't keep us in suspenders. Give us the recipe (please)!
This recipe is similar to the recipe my Grandmother used, I think hers had a little molasses in it.

Old Fashioned Green Tomato Mincemeat Recipe

This is what I use!
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Old 10-25-2014, 01:09 PM   #17
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Uses of Green (unripe) tomatoes

I made green tomato mincemeat a couple years ago, in fact, it was Alix's recipe, and it was really good.

Green Mince Meat

Categories:
Source: DC Alix


Ingredients

ē (null)


Directions

6 cups grated green tomatoes
6 cups shredded apples (macintosh or granny smiths)
4 cups raisins/craisins (a combination of dark and golden raisins)
4 cups brown sugar
1 cup vinegar
1 cup candied citrus peel
1 tbsp cinnamon
3/4 tsp pepper
2 tsp salt
1 tsp cloves
1/2 tsp ginger
3/4 tsp allspice
1/4 tsp nutmeg

Bring to a boil for a few minutes, then reduce to a simmer. Simmer until thick, which usually takes about 1/5 - 2 hours. Remove from heat and stir in 1/2 cup of butter. Can or freeze as usual.




from http://therecipeboxapp.com
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Old 10-25-2014, 01:35 PM   #18
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The ingredients list doesn't include the butter. Is it melted, cut into pieces or something else?
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Old 10-25-2014, 01:42 PM   #19
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Uses of Green (unripe) tomatoes

Doesn't matter, I guess, since the mixture is already hot. I don't recall what I did, think I just cut it into chunks.

I had C&P the recipe to my recipebox.
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Old 10-25-2014, 03:42 PM   #20
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Quote:
Originally Posted by Dawgluver View Post
I made green tomato mincemeat a couple years ago, in fact, it was Alix's recipe, and it was really good.

Green Mince Meat

Categories:
Source: DC Alix


Ingredients

ē (null)


Directions

6 cups grated green tomatoes
6 cups shredded apples (macintosh or granny smiths)
4 cups raisins/craisins (a combination of dark and golden raisins)
4 cups brown sugar
1 cup vinegar
1 cup candied citrus peel
1 tbsp cinnamon
3/4 tsp pepper
2 tsp salt
1 tsp cloves
1/2 tsp ginger
3/4 tsp allspice
1/4 tsp nutmeg

Bring to a boil for a few minutes, then reduce to a simmer. Simmer until thick, which usually takes about 1/5 - 2 hours. Remove from heat and stir in 1/2 cup of butter. Can or freeze as usual.




from The Recipe Box by Corpus Collusion
I've already got this year's mincemeat but I'll have a go at this next time.
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