Don't let your green tomatoes go to waste

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By Susan Lowery

This summer was so hot a lot of my tomatoes just dried up, but the plants that are still alive are now full of green tomatoes of all sizes.

If yours are good-sized ones, you can make fried green tomatoes, but what do you do with the rest? We're bound to have a killing frost soon, and I absolutely hate to waste food, so here are some recipes I use every year at this time.

All these recipes call for grated unpeeled green tomatoes, and the easiest way I've found to grate green tomatoes (or zucchini, or carrots), is to fill the blender about one-thirds full of water, put the tomatoes in (chopped up if large), then put the lid on and blend several times on and off, till tomatoes are grated, then dump the whole mess into a colander and drain off the water. It's much faster than a hand-held grater, and easier on the fingers!

The Green tomato "Red Raspberry" Jam is absolutely delicious and looks and tastes like red raspberry jam. It's a very pretty red color, great for holiday gift giving.

The Green tomato Bread and cookies will surprise you. They taste a lot like zucchini bread, and most people would never guess what's in them.

Green Tomato "Red Raspberry" Jam

2 c. grated unpeeled green tomatoes

2 c. sugar

1 (3oz) pkg. red raspberry gelatin

Mix tomatoes and sugar. Bring to boil and boil 15-20 minutes, stirring frequently. Remove from heat; add raspberry Jell-O and stir well. Seal in jars and refrigerate, or to can, process in boiling water bath for 20 minutes. Makes two pints.

Green Tomato Bread

3 eggs

2 c. sugar

1 c. vegetable oil

3 t. vanilla

3 c. flour

1 t. salt

1/4 t. baking powder

1 t. baking soda

2 t. cinnamon

1 t. ground cloves

2 c. grated unpeeled green tomatoes

Beat eggs till light, then add sugar, oil, vanilla, and grated tomatoes. Mix together flour, salt, baking powder, baking soda, cinnamon and cloves, and add to tomato mixture. Pour into greased loaf pan and bake in preheated 325-degree oven for 1 hour, or till toothpick inserted in center comes out clean. Cool. Makes two small loaves.

Green Tomato Cookies

1/2 c. shortening

1 c. sugar

1 egg

1 c. grated unpeeled green tomatoes

2 c. flour

1 t. baking soda

1 t. cinnamon

1/2 t. ground cloves

Dash salt

1 1/2 c. raisins

1 c. chopped pecans *optional

Cream shortening and sugar together. Add egg, then grated tomato and mix well. Combine flour, soda, cinnamon, cloves and salt and add to green tomato mixture. Mix well and fold in raisins and nuts, if desired. Drop by teaspoon onto greased cookie sheet and bake at 350 degrees for 10-12 minutes. Makes four dozen.