Over a Cup of Coffee: Ginger’s green tomato mincemeat
As I sit writing this week’s column, I’m thinking that when I’m finished I need to go find covers for my flowers and garden. Word is that once this rainy patch clears out of here, we’re in for a frost — more than in the past week or so. I have lots of green tomatoes and some cabbage (plus other stuff) out there. This week’s recipes call for green tomatoes and cabbage!
This week, I received two envelopes in the mail — one from Ginger Osborn with a recipe for “Green Tomato Mincemeat,” which is timely since mincemeat season is coming up, and a packet of recipes from Geraldine Coleman, from which I have selected a cabbage salad recipe. Boy, do I appreciate the recipes!
Ginger wrote that she found her recipe when she was cleaning off the desk. (She intended to send it last year.) “Reva” was married to Ginger’s Uncle Warren, her Dad’s brother. This week I am writing the recipe as Ginger sent it to me, without listing all of the ingredients at the beginning so read it carefully.
Geraldine wrote, “This is good” next to her recipe. I received the recipes early this week so I haven’t had time to try them.
Green Tomato Mincemeat (Reva)
6 quarts green tomatoes… chopped or ground and drained
Measure liquid and throw away. Add same amount of fresh water and scald. Drain.
Add: 3 qts. apples, ground
6 pounds brown sugar
2 pounds seeded raisins
2 pounds suet, cut fine or ground
1 cup strong vinegar
2 tablespoons salt
2 tablespoons cinnamon, ground
2 teaspoons cloves, ground
1 teaspoon nutmeg, ground
2 oranges (ground, skin and all)
1 lemon (ground, skin and all)
Simmer slowly until thick. Can and seal.
— I also put in any old jelly that might be too old to use on the table. (Note from Ginger’s mother.)
— This may have included jam/preserves/conserves. (Note from Ginger)
Recipe courtesy of Ginger Osborn, Craig
Delightful Cabbage Salad
1 or 2 tablespoons celery seed
1 green pepper, diced
1 large head cabbage, shredded
2 medium onions, diced
1 small celery stalk, diced
1 teaspoon dry mustard
2 cups sugar
1 teaspoon turmeric
2 cups cold water
1 teaspoon salt
1 cup vinegar
Mix dry mustard, turmeric, salt, sugar, cold water and vinegar and bring to a boil. Pour over shredded and diced vegetables. Serve immediately or seal in a tightly closed container.
Courtesy of Geraldine Coleman. Original recipe from Jean Tews, First Christian Church, Gillette, Wyoming
If you have recipes that you would like to share with readers, call me at 970-824-8809 or write to me at PO Box 415, Craig 81626. Does anyone have a recipe for fried pies?
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