| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Green tomatoes |
| 1 |
ts |
Salt |
| 1 |
c |
Sugar |
| 2 |
tb |
Flour (heaping) |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Allspice |
| 1 |
tb |
Butter |
| 2 |
tb |
Vinegar |
| 1 |
|
Double crust 9" pie dough; unbaked |
INSTRUCTIONS
This time of year finds many green tomatoes on the vines, and I can't
resist a dinner of fried green tomatoes at least once. But here's something
new I just copied from the Farmer's Market list. Sounds just strange enough
to try!
Grind or chop tomatoes, add salt and soak 5 minutes, drain. Add dry
ingredients and pour into crust. Dot with butter and sprinkle with vinegar.
Add top crust, cut vents. Bake in a 375F oven for 45 minutes, or until
crust is golden and filling is bubbling.
Source: "Favorite Covered Bridge Recipes No. 2," Friends Union Church
Ladies Aid, Marshall, Indiana
Posted to FOODWINE Digest by Gretl Collins <gyc1@PSU.EDU> on Sep 3, 1997
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