Sounds good. It is almost identical to the standard NCHFP recipe for Green Tomato Relish many of us use. Dave

It would be safe to use sliced ones but I fear you wouldn't care for the texture as much. Sliced quite thickly they may hold their shape and some crispness but in general sliced will be more mushy than chunked ones - no skin to keep the innards contained. ;) If you are using strickly cherry varieties then you won't be able to core them anyway so I'd suggest just cutting them in half rather than slicing. Dave

Well, my green beans are done. I don't know if frost got them or if they just plum wore themselves out. They're the ones I planted in the spring that didn't do anything then because of the weird weather, and then when fall came they gave me several wonderful harvests, some of which we ate, most of which are nestled down in the freezer. I did not go out and pick last night, even though there was a frost warning, and looks like my tomatoes might be OK again. Mesonet said we only got to 35 but I went grocery shopping this morning and haven't yet walked around out in the garden for the day. The other day I made tortillas with half of the AP flour replaced with freshly ground whole wheat flour. Rolled out thin, browned slightly on a hot griddle, then made taco meat, which I dressed up with a pint jar of salsa and cooked that down. Went out and picked some swiss chard and a few small leaves of romaine. Had a few tomatoes that turned red on the counter, and some grated sharp cheddar. Oh, my, that was quite a healthy treat. I'll put my tortilla recipe on if anyone wants it. It's lower in fat than most of the recipes I've seen. It's a little work to make them but home made is SOOOOO much better than what you can buy in the store. I'm watching my sugar intake too, and have been for months, so most of these cakes I bake, I don't each much or any of. DH and DGS take care of that. I find if I don't have something like that for them to snack on, they're in there eating the meat left over from the previous meal, as a snack! What IS it about these men and MEAT, anyway? It would be great if they liked veggies as well as George does, but that is not the case. I have to hide fried chicken so that we can have the leftovers for another meal. Can't tell you how many times I've gone to the fridge at lunch time, prepared to heat up a few leftovers, and the side dishes are all there but the meat's gone! I've lost 30 pounds since the beginning of May, fell "off the wagon" with --what else-- cake, and didn't lose any weight for a month or maybe closer to two. But I'm back into it now, hope for another 10 off by Thanksgiving and a goal of a total of 50 pounds lost by Christmas. Sorta my Christmas gift to myself. That first 30 pounds was the easiest weight I ever lost, and it was just by eating right, watching portion sizes, and not eating sugar. I was never hungry, never felt deprived, or even like I was "on a diet". Everything I ate was something I enjoyed. I'm hoping that I will be able to change my eating habits for the rest of my life and never have to lose these pounds again. I have been up and down all my life and I'm just getting too old to do this. I've seen the recipes for green tomato salsa, and I read somewhere that actually you can replace half the red tomatoes for green in stews and casseroles. I love tomato preserves and I wonder what green tomato preserves would taste like. I bet it would be really pretty in the jar. Of course, making this would be a waste of time, probably, because I'm the only one here that likes tomato preserves and I'm not eating sugar, and I got a lot of quizical looks from people when I gave jars of red tomato preserves for Christmas presents. Only one man was obviously happy, saying he hadn't had any of that since his grandmother died. Guess it must be one of those "acquired tastes". sooooooo...... Some people love those tomato preserves that you make with raspberry jello and I think THAT is positively nasty! But maybe for people with THAT "acquired taste", they could substitute peach or apricot or lemon jello for green-tomato preserves.

Hooray, cookie, that's what I like, an adventurous spirit! (grin) I've made green tomato mincemeat and green tomato salsa and green tomato relish but my favorite way to use green tomatoes is to slice them, freeze them on a baking sheet and make fried green tomatoes later, when I don't have any tomatoes left in the garden. Just don't thaw them before you fry them or you'll have a wet, runny mess! Annie