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More Soulful Recipes October 6th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe: Cuban Sandwiches
Recipe: Cuban Sandwich
Recipes: Green Tomato Relish, Apple
And Green Tomato Relish,
Chow Chow, Green Tomato Sweet Pickles, End
Of The Garden
Pickles, Green Tomato Pie, Green
Tomato Raspberry Jam,
Stewed Green Tomatoes, Green
Tomatoes And Veggies
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visiting:
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From: diaconal
Subject: CUBAN SANDWICHES
i recall Cuban Sandwiches in Florida in the pre-Castro days. Any
french loaf or long narrow loaf that can be sliced lengthwise.
If you have a mom & pop bakery in your area they should be able
to help. Layers of thin-sliced cold cuts & veggies with your
favorite mayo & mustard.
Somewhat similar to a sub, hoagie, hero, etc.
Have a blest day! - "Grandpa" Arnold Pancratz. Maitre de Cuisine
(Meisterkoch), Jackson, MS
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From: GLASSWOMN9
Subject: Cuban Sandwich
To: posts@chitterlings.com
Cuban Sandwich
Makes 1
1 7 inch loaf Cuban or French bread
2 teaspoons mayonnaise
2 teaspoons yellow mustard
2 oz thinly sliced roasted pork
2 oz thinly sliced cooked ham
1 oz thinly sliced Swiss cheese
3 thin slices of ripe tomato
1 to 2 lettuce leaves
3 to 4 thin slices dill pickles
About 1 tablespoon butter or margarine at room temperature
Slice open the roll lengthwise. Spread the bottom with the
mayonnaise and the top with the mustard. Layer the sandwich with
the pork, ham, cheese, tomato, lettuce, and pickle. Cover with
the top of the roll. Lightly butter the entire outside of the
sandwich. Place it in a skillet over medium heat. Place a weight,
like a heavy skillet, on top. Cook the sandwich until crusty and
golden brown on both sides, 2 to 3 minutes per side, adding
butter as necessary. Slice the sandwich in half on the diagonal
and serve at once.
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Enjoy!!!!!!!!! Tracey Glasswomn9
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From: GLASSWOMN9
Subject: Green Tomato Relish/Apple & Green Tomato Relish etc
To: posts@chitterlings.com
Green Tomato Relish
This delicious, tangy relish of green tomatoes, onions,
bell peppers, and spices, is perfect with sandwiches,
potatoes, cheese, and lots of other entrees. A jar of this
makes a great gift, too! Prep Time: approx. 1 Hour 15 Minutes.
Cook Time: approx. 45 Minutes. Ready in: approx. 2 Hours .
Makes 12 pints (192 servings)
24 large green tomatoes
3 red bell peppers, halved
and seeded
3 green bell peppers, halved
and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar
Directions
1 In a grinder or food processor, coarsely grind
tomatoes, red bell peppers, green bell peppers, and onions.
(You may need to do this in batches.) Line a large colander
with cheesecloth, place in sink or in a large bowl, and
pour in tomato mixture to drain for 1 hour.
2 In a large, non-aluminum stockpot, combine tomato
mixture, celery seed, mustard seed, salt, sugar, and vinegar.
Bring to a boil and simmer over low heat 5 minutes, stirring
frequently.
3 Sterilize enough jars and lids to hold relish (12
one-pint jars, or 6 one-quart jars). Pack relish into
sterilized jars, making sure there are no spaces or air
pockets.
Fill jars all the way to top. Screw on lids.
4 Place a rack in the bottom of a large stockpot and fill
halfway with boiling water. Carefully lower jars into pot
using a holder. Leave a 2 inch space between jars. Pour in
more boiling water if necessary, until tops of jars are
covered by 2 inches of water. Bring water to a full boil, then
cover and process for 30 minutes.
5 Remove jars from pot and place on cloth-covered or wood
surface, several inches apart, until cool. Once cool, press
top of each lid with finger, ensuring that seal is tight .
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Apple and Green Tomato Relish
This relish is great on hamburgers and hotdogs, and as a mild
salsa for tacos.
8 cups apples
16 cups green tomatoes
8 cups onions Grind the apples, tomatoes and onions, then measure
and put into a large kettle. Add the following ingredients and
simmer for 1 1/2 hours, stirring frequently.
5 cups sugar
5 cups vinegar
2 teaspoons salt
2 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon cloves
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon all spice
1 teaspoon ginger
1 teaspoon nutmeg After cooking for 1 1/2 hour, ladle into clean,
hot pint-size canning jars. Seal in a hot-water bath for 15
minutes. Makes about 10 pints.
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CHOW-CHOW
1 peck (12 pounds) green tomatoes 8 large onions 10 green bell
peppers 3 tablespoons salt 6 hot peppers (chopped) 1 quart
vinegar 1 tablespoon allspice 1/4 teaspoon cloves 3 tablespoons
dry mustard Few bay leaves 1 3/4 cups sugar cup horseradish
(optional)CHOP tomatoes, onions and peppers together and cover
with the salt; let stand overnight. Drain, add the hot peppers,
vinegar, spices (tied in cheese-cloth bag) and sugar; allow to
boil slowly until tender (about 15 minutes). Add horseradish.
Pack into sterilized Kerr jars to within inch of top. Put on cap,
screw band FIRMLY TIGHT. Process in Boiling Water Bath 10
minutes.
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GREEN TOMATO SWEET PICKLES
1 gallon green tomatoes (16 cups sliced) 1/4 cup salt tablespoon
powdered alum 3 cups vinegar (5% acidity) 1 cup water 4 cups
sugar 1 tablespoon mixed spices teaspoon cinnamon 1 tablespoon
celery seed teaspoon allspice 1 tablespoon mustard seedSLICE
tomatoes. Sprinkle with salt and allow to stand overnight. Next
morning drain and pour 2 quarts of boiling water with tablespoon
of powdered alum over the tomatoes and let stand 20 minutes.
Drain and cover with cold water, drain. Combine vinegar, water,
sugar and spices (tie spices loosely in bag) and bring to a boil.
Pour this over the tomatoes. Let stand in this solution
overnight. Then drain and bring solution to boil and pour over
tomatoes. Let stand overnight. On the third morning bring the
pickles and solution to a boil. Pack into sterilized Kerr jars to
within inch of top. Put on cap, screw band FIRMLY TIGHT. Process
in Boiling Water Bath 10 minutes. Yield: 8 pints.
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END OF THE GARDEN PICKLES
1 cup sliced cucumbers 1 cup chopped sweet peppers 1 cup chopped
cabbage 1 cup sliced onions 1 cup chopped green tomatoes 1 cup
chopped carrots 1 cup green string beans (cut in inch pieces) 1
cup chopped celery 1 tablespoon celery seed 2 tablespoons mustard
seed 2 cups vinegar 2 cups sugar 2 tablespoons turmericSOAK
cucumbers, peppers, cabbage, onions, celery and tomatoes in salt
water overnight (cup salt to 2 quarts water). Drain. Cook the
carrots and string beans in boiling water until tender; drain
water. Mix soaked and cooked vegetables with remaining
ingredients and boil 10 minutes. Place in sterilized Kerr jars;
seal at once. Process in Boiling Water Bath 5 minutes.
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Green Tomato Pie
In many American homes the beginning of fall is heralded by a
green tomato pie. Made with the fruits that were saved from the
first frost, it is a delightful dessert.
4 or 5 really green tomatoes (2 1/2 cups coarsely grated)
Pastry for an 8 -inch 2-crust pie
1 1/2 cups brown sugar
3 tablespoons flour
Rind of l lemon, grated finely
6 tablespoons lemon juice
1/2 cup golden raisins
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 cup minced candied ginger Put tomatoes through a coarse
grater or a food processor's large shredder. Put in a colander
and let drain overnight. Prepare double pie crust. Line 8-inch
pie pan with half. Roll out second half and set aside. Mix
remaining ingredients with tomatoes. Place in pie shell and cover
with top crust. Prick holes in crust. Bake in 450 degree oven for
10 minutes. Reduce heat to 350 degrees and bake 40 minutes longer
or until golden brown.
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GREEN TOMATO RASBERRY JAM
This recipe from garden show host, Paul Parent, is so simple
it's amazing. The resuting texture of pulp and seeds resembles
and tastes just like the real thing. 2 Cups SUGAR 3 Cups CHOPPED
GREEN TOMATO 1 Pkg. RASBERRY JELLO USE FOOD PROCESSOR TO CHOP TOMATOES
FINE BOIL COMBINED INGREDIENTS FOR 15 MINUTES LET COOL 20 MIINUTESSTORE
REFRIGERATED IN SCREW CAP JARS.
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Stewed Green Tomatoes
Delicious as a side-dish when served with a hardy meat entree. 4
servings.
2 tablespoons minced onion
2 tablespoons vegetable margarine
2 cups sliced green tomatoes
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chopped parsley(garnish) Saute onions in margarine
in sauce pan until light brown. Add the green tomatoes. Stir and
cook the tomatoes slowly until they are tender. Season with the
remaining ingredients. Garnish with parsley.
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Green Tomatoes and Veggies
1 small zucchini, sliced into matchsticks3-4 medium green
tomatoes, sliced thin--core removed1 medium onion, thinly sliced1
small eggplant, chopped1 small red or green sweet pepper, thinly
sliced into strips1 medium head garlicolive oil, black
peppergrated parmesan cheesePrepare the vegetables. Remove the
skin from the head of garlic but do notcrush the cloves or chop
them. Leave the garlic cloves whole. Heat about2-3 tbsp of
olive oil on high in a heavy skillet. Add the sweet pepper
andonion and garlic and saute for about 3 minutes. Add the
remaining vegetablesand continue cooking until they are done to
your taste. Grind some freshblack pepper over all and stir well.
Place in serving platter and sprinkle asmall amount of grated
parmesan cheese over all. This was yummy. We ended upplacing a
spoonful or two of the mixture on slices of Vienna bread and
havingan open-faced veggie sandwich. The garlic was not strong
and t! asted justgreat sauted whole.
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Enjoy!!!!!!!! Tracey Glasswomn9
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