Recipes
Carolina Tomato Onion Salad
Fried Green Tomatoes
Red Hot Spicy Buffalo Wings
Madrigal's Salsa
Tomboy's Fried Chicken
Watermelon Fruit Basket
Recipes
Carolina Tomato Onion Salad
Total Time: 2 hr 15 min
Makes: 6 servings
Ingredients:
1/4 cup extra virgin olive oil
1 1/2 tbs. balsamic vinegar
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. black pepper
4 large tomatoes, sliced thin
1 medium sweet onion, sliced thin
1/4 cup chopped basil
Preparation:
Mix olive oil, vinegar, salt, sugar, and pepper in a large bowl.
Arrange tomato and onion into rows in a dish, and then sprinkle with basil. Drizzle evenly with the marinade mixture.
Cover and let stand at room temperature for 2 hours. Serve.
Notes:
I used my Garden Tomatoes and Onions and fresh Basil for this dish
at the Fourth of July Party. It was a big Hit!
Fried Green Tomatoes
Total Time: 20 min
Makes: 6 servings
Ingredients:
2 lb. green tomatoes
4 eggs
1 1/4 cups corn meal
3/4 cup water
1/4 cup minced chives
1 Tbsp. salt
1/4 tsp. pepper, fresh ground
1/4 cup butter or margarine
Preparation:
Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed.
While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt and pepper.
In a large heavy iron skillet, heat the butter or margarine until bubbly. Dip the tomato slices into batter, and brown quickly on both sides. Serve at once.
Notes:
I made this after the movie named after this. I quickly fell in love with this Native American Delicacy.
Home Tomato growers using those extra green tomatoes are the Best.
Red Hot Spicy Buffalo Wings
Total Time: 55 min
Makes: 6 servings
Ingredients:
2 1/2 lb. chicken wings
1/2 cup red hot cayenne pepper sauce
1/3 cup melted butter
Preparation:
Split wings and discard tips. Deep fry wings @ 400 degrees for 12 minutes or until cooked; drain.
In bowl, combine red hot sauce & butter. Toss wings in sauce to coat.
Serve with vegetable sticks & dressing.
Notes:
For equally crispy wings: Broil or grill wings 30 to 45 minutes, turning often, until cooked. Then toss in red hot sauce & butter.
I make these every Year for my large family reunion.
TomTom's fried chicken
Total Time: 1 hr 30 min
Makes: 6 servings, 1 chicken
Ingredients:
**SPICES MiX**
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. oregano
1 Tbsp. celery salt
1 Tbsp. black pepper
1 Tbsp. dry mustard
4 Tbsp. paprika
2 tsp. garlic salt
1 tsp. ground ginger
3 Tbsp. MSG (Accent)
2 cups flour
1 chicken (boneless skinless for reduced fat)
4 eggs, beaten
1 pkg. bread crumbs
Preparation:
Mix all spices well in a large bowl. Add The flour into the mixture. Dip chicken pieces in beaten eggs. Then turn them over in regular bread crumbs. Finally plunge them in the flour-spices mixture.
Heat oven to 350 degrees. Place chicken in a tray and cover with foil (shiny side out). Cook 40 minutes. Remove the foil then cook for another 40 minutes. Baste lightly with oil 5 minutes before the end. Let stand 5 minutes and serve.
Notes:
I like to take the herbs minus the MSG, and ginger, and just shake it over a boneless/skinless chicken breast and grill it with olive oil. Tastes just like the real thing - Belly Slapping Good.
Served with Kraft Brand Brown Rice, and a side of corn makes a Filling meal.
!
Madrigal Salsa
Total Time: 30 min
Makes: 6 (1 cup) servings
8 - tomatoes - ripe and red (filling a blender)
1/2 - onion
1 - clove garlic
1 - green bellpepper
2 - tablespoons cilantro
2 -banana peppers
3 - jalepeno (or as many as you like)
dash- garlic salt
Chop up the bellpepper, garlic clove, jalepeno, and cilantro finely, Add to blender.
In a boiling water cook the red tomatoes until the skins are tender, peel the tomatoes skin,
then add to a blender with the other ingredients.
Blend slightly, add more garlic to taste.
TIPS:
Let marinate for several hours. Enjoy!
Watermelon Fruit Basket
Total Time: 20 min
Makes: 42 (1/2 cup) servings
Ingredients:Total Time: 20 min
Makes: 42 (1/2 cup) servings
Ingredients:
1 watermelon
1 med. pineapple (5 cups), cut into chunks
1 lg. honeydew or cantaloupe melon (4 cups), cut into chunks or balls
1 pt. strawberries, blueberries, or raspberries (2 cups)
1 lb. green or red grapes (2 cups)
Preparation:
To prepare watermelon basket, cut a thin slice from bottom of the melon so it will sit flat, being careful not to cut through rind to melon.
With pencil and a 1-1/2 inch wide cardboard guide, draw scallop design about 1/3 of the way down from the top of the melon. On top 1/3, mark handle.
With sharp paring knife, carefully cut watermelon to create scallops and handle; Remove top sections.
Scoop melon into balls or wedges, reserving 6 to 8 cups for fruit basket. (Refrigerate remaining melon for other use.)
Leave shell 1-inch thick. Wrap watermelon basket in plastic wrap; refrigerate until ready to serve. Fill with fresh fruit just before serving.
Notes:
TIPS:
* Vary the fruit shapes and colors for an attractive salad. Include balls, spears, cubes, and triangles.
* To use the most melon pulp, cut chunks or cubes rather than melon balls. Use grapes, cherries, and strawberries for round shapes.
* Blueberries and raspberries are best used as a garnish, since they are fragile and bruise easily when tossed with other fruits.
* Sprinkle bananas, apples, and peaches with orange or lemon juice to prevent discoloration.
About 30 calories per serving.
