Make this yummy Fried Green Tomatoes recipe while season is still right

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Every time pulled pork is brought up, I think of this recipe from Margaret Biddle, one of our readers. It is very simple. Just put the Boston butt in the crockpot overnight and finish it up the next morning. It is sooo yummy!

Summer Corn Souffle from Savannah Style is a very tasty fresh corn recipe. When you try it, you will find it is worth the little bit of time it takes to cut the corn from the cobs and get the dish prepared and baked.

From Northside Baptist Church’s cookbook, Louise Ustler’s recipe for fried green tomatoes is just in time while our wonderful local tomato crop is still in season before hot weather wilts the plants altogether. Some of us have our own gardens and can take advantage of that situation even when it gets very hot because we tend to baby them much more than large growers are able to do. If you don’t have a garden, go to one of the feed stores and get plants already started and grow a few in large pots. It’s a blast to watch them grow. Sort of like getting a new pet, but you don’t have to walk it. Just love them a lot.

Zucchini Carpaccio out of Field to Feast from Desoto Lakes Organics and Jessica’s Farm Stand is a wonderful cold platter of freshly sliced zucchini with oil, feta cheese, and seasonings. Be very careful with the mandolin slicing the paper-thin slices. Do not let children experiment with this one!

Lois Callison’s Buttermilk Jumbles from The Apopka Woman’s Club What’s Cookin’? looks very interesting. The recipe doesn’t say the amount of nuts, dates or raisins, but probably a cup and a half to two cups of a combination of them might do well. The buttermilk and lemon juice will react with the baking soda beautifully to make the jumbles rise.

Applesauce Cake from Sue Bowman of the Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook is (sing the words) wonderful, marvelous… and easy.

We found Mary Beasley’s Cucumber Relish in Plains Pot Pourri. This sounds good. Open the windows to let out the vinegary steam while you are cooking!

MARGARET BIDDLE’S

CROCKPOT PULLED PORK

Contributed by

Reader of The Apopka Chief

1 fresh Boston butt (about 4-5 pounds)

4 medium onions chopped

1 cup chili sauce

1/2 cup BBQ sauce of your choice

4 tablespoons Worcestershire

1 cup tomato sauce

4 tablespoons Tabasco, or amount of your choice

3 tablespoons brown sugar

1/2 cup apple cider vinegar

Juice from two lemons

1/2 teaspoon dry mustard

2 teaspoons salt

2 teaspoons black pepper

Trim Boston butt of excess fat and put in crockpot overnight on high. Meat will be falling from the bone and swimming in juice. Remove 1-1/2 cups of juice from meat, otherwise it will be too soupy. Shred meat and add other ingredients. Let simmer another 2 hours. Serve on hamburger buns.

SUMMER CORN SOUFFLE

Recipe from Savannah Style,

a Cookbook by The Junior League of Savannah, Inc.

6 to 8 ears fresh corn, grated (2 cups)

1/2 cup butter

6 eggs, beaten

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne

1 tablespoon sugar

1 pint Half-and-Half

Melt butter in large saucepan. Stir in corn. Fold in beaten eggs; add seasonings and Half-and-Half. Place in a warmed 2-quart casserole. Put casserole in oven in a pan of hot water and cook at 325 degrees Fahrenheit for one hour. This casserole should set like a custard and be tested with a knife blade.

LOUISE USTLER’S

FRIED GREEN TOMATOES

Northside Baptist Church

1 tablespoon brown sugar

1 cup all-purpose flour

4 to 6 medium green tomatoes, sliced 1/2-inch thick

1 egg, beaten

1/4 cup milk

1 cup seasoned dry bread crumbs

3 tablespoons butter or margarine

1 tablespoon cooking oil

In a skillet, heat butter and oil over high heat. Combine sugar and flour. Place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine the egg and milk; dip each tomato slice. Then dip into bread crumbs. Fry tomatoes until brown on both sides but firm enough to hold their shape. Makes 6 servings.

NOTE: Put a little bit of salt into this recipe somewhere along the way, either in the flour mixture or the egg-milk mixture. (Not much salt, just a little.)

DESOTO LAKES ORGANICS AND JESSICA’S FARM STAND’S

(SARASOTA)

ZUCCHINI CARPACCIO

Recipe from Field to Feast

2 medium zucchini, stem tops and bottoms removed, sliced paper-thin with mandolin or V-slicer

1/2 lemon, zested and juiced

2 tablespoons extra virgin olive oil

Coarse salt and freshly ground black pepper, to taste

4 basil leaves, torn into small pieces

4 mint leaves, torn into small pieces

1/4 cup crumbled feta cheese

Arrange zucchini slices on a serving plate. Sprinkle with lemon zest and juice, then drizzle with oil. Season with salt and pepper and evenly distribute herbs over the plate. Top with feta.

LOIS CALLISON’S

BUTTERMILK JUMBLES

Recipe from

The Apopka Woman’s Club,

What’s Cookin’?

1/2 cup margarine

1/2 cup buttermilk

1/2 cup lemon juice

1 cup sugar

1 egg

1/2 teaspoon vanilla

1/2 teaspoon baking soda

2 cups flour

Add ingredients all together and mix. Then add nuts, dates or raisins. Drop by teaspoonful on greased cookie sheet.

SUE BOWMAN’S EASY

APPLESAUCE CAKE

Recipe from Apopka Citizen Police Alumni Association’s

Sharing Our Finest Cookbook

No. 2 can applesauce

Note: a No. 2 can holds 2-1/2 cups or 1 pound, 4 ounces.

1 cup raisins

1/2 cup chopped nuts

1-1/2 sticks butter

1-1/2 cup sugar

3 cups flour

3/4 teaspoon nutmeg

1-1/2 teaspoon cinnamon

3 teaspoons soda

Put applesauce, raisins, nuts, butter and sugar in deep pan. Heat thoroughly, stirring constantly. Remove from heat. Cool. Sift dry ingredients together and add to cooled mixture. Pour into greased and floured Bundt pan or two loaf pans. Bake at 325 degrees for 45 minutes or until tests done. Enjoy.

MRS. MARY BEASLEY’S

CUCUMBER RELISH

Recipe from Food Favorites of Plains, Georgia

Plains Pot Pourri

Directions:

Cut up and set aside:

3-1/2 cups cucumber, grated but NOT peeled

1-1/2 cups carrots, grated and peeled

1 cup onion

2-1/2 cups sugar

1-1/2 cups vinegar

1-1/2 teaspoons mustard seed

1-1/2 teaspoons celery seed

2 tablespoons salt

Combine vegetables and stir in salt. Let stand 3 hours. Drain and squeeze a little as you drain. Mix sugar, vinegar, mustard seed, and celery seed. Bring to a boil. Add vegetables. Cook uncovered for 20 minutes after it comes to a boil. Seal in hot jars.