Recipes

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Fried Green Tomatoes

1 cup flour

1 cup corn meal

1 tsp salt

1 tsp pepper

oil for frying

Dip tomato slices in dry mixture, fry in oil.

Eat with sour cream or salsa.

I tried it, didn’t like it too much. I kept thinking it should taste like eggplant.

Maybe melted cheese on top would help?

Green Tomato relish

I made this October, 2001 with leftover green tomatoes. It’s an end of the season, post-frost, ‘clean up the garden’ recipe.

Fresh Green tomato, chopped

Fresh Banana peppers, chopped

½ chili pepper (dried), chopped

2 broccoli leaves, chopped

½ tsp sugar

1 tablespoon malt vinegar

water (to boil off)

boil down to desired consistency; crush tomatoes to a mush as they boil down.

12/2001 – added crushed fennel seed, dill seed & oregano to the mix. I also put in about 8 broccoli leaves. This time I covered & simmered the pot, rather than boil openly. With the addition of spices, I probably should have omitted the vinegar.

Corn Chip dip

Sour Cream

Hot Pepper Sauce

Green Olives

Jalapenos (optional)

Finely chop the olives, then mix into sour cream base and dash in pepper sauce to taste. Jalapenos would work too. It’s salty & yummy. Next time I would let it set in the fridge for a few hours after mixing.

Curry Chicken

Autumn, 2003

leftover chicken

leftover rice

mayonnaise

hot sauce

curry powder

optional: dill pickle

Remove skin from chicken, if needed. Cut cold chicken into small cubes. Heat chicken in microwave. Mix with mayo & hot sauce to form a salad. Heat rice on a plate. Put chicken salad on the rice, sprinkle on curry powder to taste. Garnish with dill pickle.

Delicious!

also: mix cold with salt & pepper to make a sandwich.

also: use for leftover turkey instead of chicken – a great use for the dry white meat, post-Thanksgiving.

Curry Dipping Sauce

11/15/2003

½ cup mayonnaise

2 tsp hot sauce

¼ tsp curry powder

Ideal for Chicken Fingers, or mix with diced chicken & serve over rice.

Oatcakes

4/7/2004, derived from a Scottish recipe for Highland Oatcakes

1 and ½ cup oatmeal

1 tbsp. brown sugar (or more to taste)

1/8 tsp cinnamon (or more to taste)

1 egg

½ cup milk

1 oz. butter

1/8 tsp salt

Maple Syrup (optional)

In a small pot, heat the milk, salt & butter until butter melts;

In a small bowl, scramble up the egg;

In a large bowl, mix in oatmeal, brown sugar & cinnamon.

Make a well in the oatmeal, pour in egg; mix. Pour in (slowly!) the warmed milk. Mix well.

Let the mixture sit for a while so the milk absorbs into the oats.

Pour out mixture as pancake batter on a medium hot griddle; cook 5 minutes each side.

Cut up cooked cakes into ‘fingers’ for eating.

Heat maple syrup in a bowl in the microwave. Use as a dipping sauce for the oatcake strips.

Notes: this recipe may be easily doubled for larger crowds.

Swiss Chard

4/2006

In Georgia, my Swiss Chard is biennial. It winters over and reseeds itself every two years.

I also gather & replant seed as needed.

As a side dish:

Cut stalks & leaves; start boiling water.

Cut up stalks into bite-sized pieces & get them boiling first.

Cut up the leaves & add after 2-3 minutes.

If you have any Lemon Balm, use 4-8 leaves in the boiling water – it tends to take

the edge off the metallic taste of the Chard.

Of course, top the servings with Tabasco-flavored vinegar (ala Turnip Greens).

Linda’s version:

Cut up and fry 1-2 strips of bacon in the bottom of a large cooking pot.

When bacon is done, add your Chard (Linda puts the leaves in whole).

Cook the Chard down and serve.

Snacks

4/2006: raw radishes & Cheetos – they go well together.

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