| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
| 8 |
|
To 10 Medium Green Tomatoes |
| 2/3 |
c |
Seedless Raisins |
| 2/3 |
c |
Boiling Water |
| 2/3 |
c |
Vegetable Shortening |
| 2 2/3 |
c |
Sugar |
| 4 |
|
Eggs |
| 3 1/3 |
c |
Flour |
| 2 |
ts |
Baking Soda |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking Powder |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Cloves |
| 2/3 |
c |
Pecans or Walnuts, coarsely chopped |
INSTRUCTIONS
Peel and core green tomatoes. Discard seeds. Run cut-up pieces through a
blender until smooth and creamy. You should have 2 cups pulp. Set raisins
to soak in 2/3 cup boiling water; set aside to cool. In a large mixing
bowl, cream shortening and sugar until fluffy. Add eggs, 2 cups tomato
pulp, the plumped raisins and the water in which the raisins were soaked.
Beat well. In another bowl, combine flour, baking soda, salt, baking
powder, cinnamon, cloves and nuts. Add one cup at a time, to tomato
mixture, stirring well after each addition. Divide batter into two 9 x 5
inch greased loaf pans and bake in a 350 degree oven for one hour and 10
minutes, or until toothpick inserted in center comes out clean.
SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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