| 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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