GREEN TOMATO MINCEMEAT

Green Tomato Mincemeat (Vegetarian Mincemeat) Do you have lots of green tomatos in your garden? This doesn't taste anything like green tomatoes that takes on the herbs and fruit taste of a light mincement.
This makes your kitchen smell heavenly. In addition, it is the lightest best mincemeat you have ever tasted. I got the recipe because I grew my own tomatoes and had many green tomatoes left over. I've worked in a deli next to the butcher, believe me you don't want to eat soot (fat) they put in commercial mincemeat's. This does taste like mincemeat but lighter. The spices are good for you and cloves, cinnamon, nutmeg, and vinegar will kill parasites in the most natural way!
You have natural fiber and properties that bring your body Ph balance normal. (Ginger, fruit peels)
Once you make it up it last me for about five years. I canned mine in quart jars. Your friends love this as a gift, because you cannot buy it and expensive to make. I love mincemeat but none is better than this.
6 lbs. or 24 small green tomatoes.
10-12 tart apples
1 lb. seedless raisins
4 cup or less (taste) brown sugar (no corn syrup here!)
1/2 cup of vinegar
1-teaspoon salt
2-teaspoon cinnamon
1-teaspoon nutmeg
1-teaspoon cloves
1/2 teaspoon ginger
One orange
One lemon
Core tomatoes and apples (do not peel)
(Put through coarse blade of food chopper.
Combine raisins, sugar and spices with vinegar in a large open kettle and then add apples and raisins.
Cook over low heat about 2 hours stirring constantly (This will scorch on bottom and a lot of money and time down the drain.) Stay in the kitchen.
Quarter the lemon and orange (leaving peel on; remove seeds, run through a fine blade of food chopper.
Add to mincemeat and stir well.
To freeze, cool down and pack in pint containers.
To can fill pint jars to within 1/2" of the top and process 30 minutes in boiling water bath.
This recipe makes 10 pints, and one-pint makes up a pie.
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GREEN TOMATO MARMALADE
24 medium green tomatoes
4 oranges
3-1/2 cups sugar will make a new and delicious marmalade. Use Sure-Jel, Certo or, MCP (follow direction for marmalade by substituting the green tomato for the grapefruit i.e.

FRIED APPLES, (CLOVE CREAM)

Fried Apples (2 cups)
1 medium onion (sauteed until translucent)
3 apples (sauteed 15 minutes)
2 tbl butter
1 tbs sugar
1 tbs thyme leaves or,
1 tsp. salt pepper to taste
Clove Cream
1 cup heavy cream (whipping)
2 tbs sugar
¼ tsp. Ground cloves
Serve over apples or pumpkin, or sweet potato pie i.e.
*Other options: Use one teaspoon cinnamon,1/4 teaspoon allspice to ½ teaspoon) if you can't handle the cloves. I have the original apple spices which I use at times for variation here in this blog. They stopped making the all-n -one apple pie spices, but before it stopped I had copied the formulation from their can. Top with only veggie cool whip, or real whipped real cream or etc.

SALAD MACARONI

Macaroni Spring Salad

This particular recipe is simple of a good basic light vegetarian macaroni salad. Make substitutions if you don’t like a certain herb, or vegetable for one you prefer. This is my favorite so I really don’t vary much from it.
And it's my daughters favorite If you can tolerate tuna use the Spam tofu recipe* (see page), meat or eggs could be added other than suggested. All the ingredients are measured to “about...”
I don’t really measure mostly as an artist it mostly by sight. I’ve found complex foods with more grams of fiber slow down digestion and works better for diabetics. The blood sugar doesn’t peak so fast and you’re not hungry for longer period of time. Choose "salad" macaroni that shows more fiber than other brands and you’ll be healthier using this recipe. We make this when the garden starts coming in and/the parsley is here in the spring.
4 cups cooked salad macaroni (small size) (cool down before adding
dressing)
Sea salt the boiling water macaroni is cook in. (about 1 tsp.)
Use # 1 Amber Durum Wheat, ¼ cup = 2 grams of fiber. Drain well, set in
colander to cool and set aside.

Dressing: Set aside and mix
¾ cups organic mayo*
1 tbs. Dijon mustard
1 small fresh squeezed lemon juice
Mix well keep it cooled and add in the following;

¾ cup green onions chopped small (or ½)
¼ cup fresh chopped parsley or equivalent of another fresh herb
½ can of black sliced chopped olives (this adds salt to recipe)
¾ cup or less of celery, chopped very small
Combine the dressing with the above ingredients afterwards macerate the macaroni salad at least 3-4 hours in refrigerator. (Keep dicing of the
vegetables as small as the salad macaroni’s.)

Topping:
3 boil egg (optional)
Boil egg 5 minutes, turn off burner, and don’t peek underneath the lid until cooled. This makes a perfect egg. Split one egg in 1/4th to top the salad and cut the other two eggs chop the size of the macaroni. Don’t put anything "hot" into a macaroni salad. ½ or so seeded diced fresh tomato (optional)
Make a lettuce bed of salad greens (washed and dried) Elvis was the connoisseur of Macaroni Salad so Enjoy.
*Very Optional: Diced and cube the organic Tofu Spam, or meat when used as a variation as a topping. Don’t make this light fresh tasting recipe too heavy, so careful here. Use the recipe on my other pages for the tofu nuggets.
This is a good fresh “seasonal garden” recipe. Or, you can make it more quickly if you use:

*Italian dressing can be sub for the mayo
* Some dill or Sweet pickle relish can be added, or dice 4 small dill pickles.
This is very delicious!