A very old recipe to use up the seasons green tomatoes before the first frost. I have not made this pie, but it looked so interesting for all you dedicated zaarian gardeners. Prep time includes making your pie dough from scratch.
Another Pennsylvania Dutch recipe. I really love this one because it is not too sweet, and it lets the taste of the fruit shine. Delicious served with sweetened peaches or strawberries, with maybe a dollop of whipped cream on top. I love summertime!!
This is a 1999 runner-up recipe from Southern Living, courtesy of Mary Lou Cook. I did make this, and it is a wonderful, flavorful dish. Instead of serving as an appetizer, I served it for a light lunch for two. You will love that salsa. Prep time includes letting the salsa sit for 1 hour.
Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".