Recipe Corner (9/3/09)

Too many green tomatoes?

Sept. 3, 2009

By Ginger Isham

Years ago, when there was a chance of a frost and too many green tomatoes, we would pick some and let them ripen on the windowsill. Then I found a no-fat mincemeat recipe in an agricultural magazine that uses green tomatoes and fall’s tart apples. Making my own mincemeat was the highlight of that fall! I made mincemeat bars, mincemeat pie and mincemeat cupcakes during the winter months. Make it when you need to warm the kitchen without turning on the heat and you are going to be home for several hours.

Green Tomato Mincemeat

4 quarts green tomatoes, finely chopped (24 to 28 medium size; put in food mill or blender)

2 quarts tart apples, finely chopped

1 pound raisins

4 tablespoons minced citron, lemon or orange peel

1 tablespoon cinnamon

1 teaspoon salt

1/4 teaspoon allspice

1/4 teaspoon cloves

2 cups brown sugar, packed firm

3 cups white sugar

3/4 cup vinegar

1/4 to 1/2 cup fresh lemon juice

2 cups water

Combine all ingredients in large kettle and cook over medium heat until starts to boil and then on low until tender and thickened. Stir frequently to prevent from sticking to pan. Remove from the stove and pour into hot, clean jars. Mixture thickens as it cools. While cooking the mincemeat, I put the jars and lids in oven on warm to low for about 20 minutes to sterilize them. Fill jars and seal and store in a cool, dry, dark place. I would put them in my extra fridge in the basement. You can give as gifts with a recipe.


Mincemeat Bars

1/4 cup shortening (oil or butter)

1/2 to 3/4 cup sugar

3/4 cup mincemeat

1/2 cup crushed pineapple, undrained (or applesauce)

2 eggs

1 1/2 cups flour

pinch of salt

1/2 teaspoon cinnamon

1/4 teaspoon baking soda

Cream shortening, sugar and add mincemeat and pineapple. Stir in one unbeaten egg at a time. Mix and stir in dry ingredients. Spread batter on a greased jellyroll pan or in a 9-by-13-inch pan. Bake at 350 degrees for 15 to 20 minutes depending on pan size. Serve warm with ice cream or frost with butter cream icing or lemon-flavored icing.


Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.