Autumn Recipes

Fall is a special time.   The end of the growing season heralds the beginning of winter, the coming of Thanksgiving and the festivities of the holidays.

Don’t let the first freeze of the year catch you off guard.   There are many recipes that allow you to make use of those late season veggies that may not be quite ripe.   For example, here are two ways to use all those green tomatoes left on the vines.

Dale Shaw’s Candied Pecan Recipe

Preheat oven to 300 degrees.
Mix 1/4 cup sugar and 1 teaspoon of cinnamon in small bowl—set aside.
Place 2 cups of pecan halves in a bigger bowl.
Separate one (1) large egg.
Pour the egg white over the pecans, mix with a fork until the pecans are coated (wet looking).
(Depending on size of egg may want to add few more pecans).
Add the mixed sugar and cinnamon to pecans and mix together with fork.
Place mixture on a dry cookie sheet one or two layers thick; bake for 15 minutes.
Remove from oven and turn/stir (they stick some to sheet).
Return sheet to oven and bake for 15 more minutes
Cool, eat and enjoy.

 

LAVERNE WEBB’S GREEN TOMATO RELISH
SUBMITTED BY JEANANNE STRATTON

Just like she passed it to me. Approximate yield 12 pt.

(measure after grinding)
2 qt. green tomatoes
2 qt. onions
1 qt. cabbage
1 qt. green peppers
3 pods red pepper (I use more)
Grind, measure, & mix.  Add 1 C. salt to 2 gal. water & soak mixture over night.  Drain off water in the morning.
Mix:  2 qt. vinegar
1 qt. sugar
6 T. prepared mustard
1 t. tumeric (can be made without)
1 t. celery seed
1 C. flour
Put in vegetables & boil 15 min.
Put in jars & seal.

LARIS BERGMAN’S CHOW CHOW
CIRCA 1920-1970
SUBMITTED BY BARBARA ROBERTSON

4 cups green tomatoes
4 cups cabbage
1 cup sweet green pepper
1 cup sweet red pepper
1 cup onion’
1 1/2 cup sugar
1 1/2 cup vinegar
1 1/2 cup water
1 1/4 oz pickling spices

Grind green tomatoes and cabbage coarsely. Mix with 1/2 cup salt and let stand 2-4 hours. Then squeeze out salty juice; add onion and peppers also chopped coarsely. Add rest of ingredients. Put pickiling spices in cloth bag which can be removed after chow chow has cooked 2-3 hours.
{Place in jars as directed to seal safely.)
Alittle hot pepper is good added to this.

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