| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
6 |
Servings |
INGREDIENTS
|
|
Pastry for 9-inch double-crust pie (up to) |
| 8 |
md |
Green tomatoes |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Grated lemon or orange rind |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1 |
tb |
Butter or margarine |
INSTRUCTIONS
From: Maureen Riley <MeauxR@AOL.COM>
Date: Thu, 1 Aug 1996 10:24:58 -0400
Wash tomatoes, remove stem and slice. Combine with lemon juice, rind, salt
and cinnamon in a saucepan and cook for 15 min., stirring frequently. Mix
sugar and cornstarch. Add it to the tomato mixture and cook until clear,
stirring constantly. Add the butter. Cool slightly. Line pie pan with
pastry. Pour in the mixture. Cover with pastry, seal edges, cut several
gashes for steam escape. Bake at 435 for 40 to 50 min.
EAT-L Digest 31 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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