OLD FASHION FRIED GREEN TOMATOES

How could we possibly have a blog of old time recipes without some good old fashion fried green tomatoes?  I know we loved them in Indiana. As the Fall would come in, we would hurry out to harvest all the tomatoes before the frosts and/or freeze would get to them.  Some were wrapped in newspaper to ripen but many were fried while still green.  Having lived in 5 states, I have come to realize that Fried Green Tomatoes are popular in many places.  And I have news for you Southerners.  Fried Green Tomatoes are not unique to you!  Here is my favorite recipe:

2 cups all-purpose flour
1 1/2 cups water
1 tbsp seasoned salt
6 medium green tomatoes, sliced into 1/4-inch slices
2 1/2 cups fine saltine cracker crumbs
Vegetable oil for frying

In a shallow bowl whisk together the flour, water, and salt; whisk until smooth.

Place the cracker crumbs in a separate shallow bowl.

Dip the tomato slices first into the flour mixture then into the cracker crumbs coating evenly.

In a large skillet, I prefer cast iron, heat about 1/8 to 1/4-inch of oil over medium-high heat until hot.  Drop the sliced tomatoes carefully into the hot oil and cook approximately 2 minutes.  Turn and cook the second side another 2 minutes or until they are golden brown.

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Yield: 8 servings  

This recipe is from my vintage recipe blog.

ITALIAN-STYLE BAKED FRITTATA

1 cup broccoli flowerettes

1/2 cup sliced fresh mushrooms
1/2 red bell pepper, sliced into rings
2 green onions, sliced into 2-inch pieces
1 tbsp butter
8 large eggs
1/4 cup Dijon mustard
1/4 cup water
1/2 tsp Italian seasoning
1 cup shredded Swiss cheese

In a 10-inch cast-iron or other oven-proof skillet, over medium-high heat, melt the butter. Add the broccoli, mushrooms, bell pepper, and onions to skillet; cook until crisp-tender which takes about 5 minutes. Remove skillet from the heat.

In a mixing bowl, with an electric mixer at medium speed, beat the eggs, mustard, water and seasoning until foamy; stir in the cheese.

Pour the mixture into the skillet over the vegetables.

Bake at 375 degrees for 20-25 minutes or until eggs are set.

Serve immediately.

Yield: 4 servings

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ITALIAN RICE

1 3/4 cups chicken broth

1 tsp Italian seasoning
3/4 cup uncooked regular long-grain rice
1 cup chopped fresh spinach
1/2 cup grated Parmesan cheese

In a 2-quart saucepan, bring the broth and seasoning to a boil over medium heat.

Stir the rice and spinach into the boiling broth; reduce heat to low, cover and cook for 20 minutes or until the rice is tender.

Stir in the Parmesan cheese.

Garnish with additional grated or shaved Parmesan, if desired.

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CHEESEBURGER PIE

1 unbaked pie crust

8 slices American processed cheese
1 lb hamburger meat
1/2 cup tomato sauce or thick tomato juice
1/2 small green bell pepper, chopped
1/3 cup chopped onion
1 tsp beef bouillon
3 beaten eggs
2 tbsp all-purpose flour

Preheat oven to 425 degrees.  Bake the pastry shell 6 minutes; remove from the oven and lower the oven temp to 350 degrees.

Cut 6 slices of the cheese into smaller pieces.

In a large skillet brown the meat and pour off the fat.  Add the tomato sauce, bell pepper, onion, and bouillon to the skillet.  Cook, stirring, until the bouillon is completely dissolved.  Remove from the heat and stir in the eggs, flour, and cheese pieces.  Stir to combine well and pour into the crust.  Bake for 20 to 25 minutes until hot.  Arrange the remaining cheese on the top of the pie and return to the oven for 3 minutes or until the cheese melts.

Serve with potato chips and I add a dill pickle most of the time.

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HOMEMADE CHICKEN NUGGETS

1 cup all-purpose flour

1 cup cornstarch
2 tsp baking powder
2 tsp baking soda
2 tsp sugar
1 1/3 cups cold water
1 1/2 lbs boneless, skinless chicken breasts, cut into chunks
Oil for deep frying
Favorite sauce for dipping, if desired.

In a bowl, combine the flour, cornstarch, baking powder, baking soda, and sugar. Stir in the water until smooth.

Heat oil in a deep-fryer or a deep skillet to 375 degrees.

Dip the chicken chunks into the batter mixture and carefully drop into the hot oil. Cook approximately 5 minutes until the chicken is browned and the juices run clear.

Serve immediately with your favorite sauce, if desired.

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CHEESY BACON DIP

1 brick (8-oz) cream cheese, softened

2 cups sour cream
1 1/2 cup shredded cheddar cheese
8 slices bacon, cooked crisp, drained on paper towels and crumbled
1/2 cup thinly sliced green onion

Preheat oven to 400 degrees.
Lightly spray a 1-quart baking dish with nonstick cooking spray; set aside.

Combine all ingredients, except 1 tablespoon of the bacon, in a mixing bowl until combined. Transfer to the prepared baking dish.

Bake at 400 degrees 25-30 minutes until hot and bubbly. Sprinkle the remaining bacon over the top.

Serve with your choice of crackers, chips, toasted bread slices, veggies, etc.

Note: File Photo

CABBAGE AND BRATS

4 bacon slices, cut up

2 medium onions, sliced thin
2 garlic cloves, minced
2 cups thickly sliced carrots
1 medium head cabbage, chunked
2 whole cloves
1 bay leaf
1 1/2 lb cooked bratwurst, cut into 2-inch pieces
1 1/2 cup beef broth
salt to taste
freshly ground black pepper to taste

In a Dutch oven, cook the bacon over medium heat with the onions and garlic; cook until bacon is crisp, stirring often. Stir in the carrots and cabbage.
Tie the cloves and bay leaf in a piece of cheesecloth or put in a tea ball; add to the mixture.
Add the bratwurst, parially covering with the vegetable mixture. Pour broth over all. Bring to a boil, reduce heat and cover. Simmer 30 to 45 minutes until vegetables are tender.
Remove the spices and season to suit your taste with the salt and pepper.
Yield: 8 servings

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FRUIT SMOOTHIE

 1 cup orange juice

1 pkg (10-oz) frozen sweetened raspberries, partially thawed
1 cup frozen unsweetened strawberries
1 banana, cut into chunks
6 ice cubes
1 tbsp sugar, optional

Combine all the ingredients in a blender. Cover and process until smooth.

Best served in chilled glasses.

Yield: 4 cups

Note: File Photo

PASTA WITH FRESH TOMATOES

1 pkg 16-oz penne pasta

8 fresh roma tomatoes, diced
1/2 cup Italian salad dressing
1/4 cup finely chopped fresh basil
1/4 cup finely diced red onion
1/4 cup grated Parmesan cheese

Cook pasta according to the package directions; drain.
Place the drained pasta in a large bowl and toss with the remaining ingredients.
Yield: 8 servings

Note: File Photo

CHICKEN CACCIATORE WITH CREAMY MASHED POTATOES

3/4 lb.  red potatoes (about 2), cut into 1-inch chunks

1-1/2

cups  small fresh cauliflower florets

4

small  boneless skinless chicken breasts(1 lb.)

1/2

cup  KRAFT Lite Balsamic Vinaigrette Dressing

1

pkg.  (8 oz.) sliced fresh mushrooms

1

 each green and yellow pepper, chopped

1

can  (14.5 oz.) Italian-style diced tomatoes, undrained

1/2

cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

1/4

cup  chopped fresh basil

COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.

MEANWHILE, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown. Transfer to plate; cover to keep warm.

ADD dressing, mushrooms and peppers to skillet; cook and stir 6 min. Add tomatoes; simmer 8 min. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done (165ºF).

DRAIN potato mixture; return to pan. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.

This is a Kraft Foods recipe and picture.