Old-fashioned Fried Green Tomatoes

I think of Fried Green Tomatoes as a classic comfort food – but I never actually tried them until I recently made a hundred-year-old recipe.

This is a food that I should have tried years ago. The Fried Green Tomatoes turned out wonderfully.  They were delightful with a crispy cornmeal coating.

Here is the original recipe:

Source: The Blue Grass Cook Book (Compiled by Minnie C. Fox, 1917)

And, here’s the recipe updated for modern cooks:

Fried Green Tomatoes

  • Servings: 3 - 4
  • Difficulty: easy
  • Print

4 medium green tomatoes, cut into 1/2-inch slices

4 cups water

1 teaspoon salt

sugar

salt

pepper

1/2 cup corn meal

shortening or lard

Combine  the water and  1 teaspoon salt in a mixing bowl, then soak the sliced tomatoes in the water for approximately 30 minutes. Remove the tomatoes from the water and drain on a paper towel, then lay the tomatoes in a single layer on a baking sheet, and sprinkle with sugar, salt, and pepper. Put the cornmeal in a small bowl, then roll each tomato slice in the cornmeal.

Heat 1/2 inch of shortening or large in a large frying pan. Carefully place the breaded green tomato slices in the pan in a single layer. Depending upon pan size, the slices may need to be cooked in several batches. Fry for about 3 minutes or until the bottom side of each slice is lightly browned, then gently turn and fry until the other side is browned. Remove from pan and drain on paper towels. Serve immediately.

Green Tomato Mincemeat Pie Recipe

green tomato mince meat pieTomatoes, tomatoes everywhere.  The tomato plants are heavily laden with tomatoes–many still green.

When I wake up in the mornings I’m starting to feel a slight chill in the air. It won’t be long until there is frost. It’s time to make Green Tomato Mincemeat.

This traditional “mock” mincemeat has been made by frugal cooks for countless years. And, no wonder–it tastes as good, if not better, than real mincemeat and make the perfect mincemeat pie.

For my husband and me, Green Tomato Mincemeat Pie is an Autumn comfort food. We remember our mothers’ and grandmothers’ (and the church ladies) making this scrumptious pleasantly sweet, yet tart, traditional pie with its tangy blend of spices.Mince Meat 1

Green Tomato Mincemeat

6 cups green tomatoes

2 cups tart apples

1 cup raisins

2 cups brown sugar, firmly packed

1 cup strong coffee

1 lemon (grated peel and juice)

1/4 cup apple cider vinegar

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon allspice

Core and quarter tomatoes and apples; put through food processor or chopper. Combine all ingredients in large saucepan. Simmer 2 hours, stirring occasionally. May be canned or frozen.

Amount: This recipe makes enough mincemeat for 2 9-inch pies.

Green Tomato Mincemeat Pie

1 quart (approx. 4 cups) green tomato mincemeat

1/4 cup flour

9-inch double-crust pie shell

milk (optional)

sugar (optional)

Preheat oven to 425 degrees. Stir the flour into the mincemeat; place in pastry-lined pie pan. Cover with top crust. Seal and crimp. Cut slits in top crust (or poke top crust several times with a fork). If desired, brush with a small amount of milk; sprinkle with sugar. Bake in oven for 10 minutes; then reduce heat to 350 degrees. Bake an additional 20 to 30 minutes or until crust is browned and juice just begins to bubble through slits in crust.