Recipes Included On This Page Game Hen with Blueberry Corn Pudding Green Tomato & Onion Pickles Green Tomato Catsup Green Tomato Chutney Green Tomato Chutney (Lesem) Green Tomato Relish Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Game Hen with Blueberry Corn Pudding Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Cornish Game Hens Balsamic vinegar 2 cups fresh or frozen blueberries 2 cups fresh or frozen corn kernels 2 cups shallots -- diced 1/2 cup celery -- diced 1/4 cup red bell pepper -- diced 1/4 cup scallions -- sliced thin 1/4 cup fresh parsley -- chopped 1/2 teaspoon fresh rosemary -- chopped 2 cups cornbread 4 eggs -- well beaten 1 cup half and half Preheat oven to 350F. Rinse Cornish hens under cold running water. Place the Cornish hens in a large bowl and sprinkle with the Balsamic vinegar. Season generously, inside and out, with salt, pepper. In a cast iron skillet melt 1/4 pound of butter over medium high heat. Add shallots, celery, bell pepper and scallions. Sauté 5 minutes or until vegetables are wilted. Add cornbread, blending well into the vegetable mixture. Add blueberries, corn, parsley, and rosemary. Mix together the eggs and half and half. Using a wooden spoon, fold the egg mixture into the cornbread mixture and season to taste using the salt and pepper. Place in a greased 9 x 13 baking dish and bake in 350F oven until a knife comes clean. Bake the hens, uncovered, approximately one hour, basting the hens frequently during the process. When the hens are golden brown, remove them from the oven and serve over the blueberry/corn pudding. Serve with french fried sweet potatoes. The hens had been brined for about three hours prior to roasting. Blueberry-Lemon Glaze Use this glaze to brush on chicken, duck or Cornish game hens during final minutes of roasting. Serve additional sauce on the side. Ingredients: 4 lemons, sliced thinly and seeded 2 cups sugar 2 cups white wine 2 cups fresh blueberries Roast poultry according to your favorite method. Combine lemon slices, sugar and wine in a saucepan; simmer until reduced by one-third and lemons are soft. Add blueberries and simmer 5-7 minutes. Glaze poultry during last 15 minutes of roasting. Serve with additional sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6132 Calories; 362g Fat (54.0% calories from fat); 416g Protein; 279g Carbohydrate; 3g Dietary Fiber; 3063mg Cholesterol; 4767mg Sodium. Exchanges: 13 1/2 Grain(Starch); 51 1/2 Lean Meat; 12 Vegetable; 1 Non-Fat Milk; 42 1/2 Fat. NOTES : Contributed to the FareShare Gazette by Jennie 06 October 2003. www.fareshare.net Art's Note: Thanks, Jennie ... good to hear from you again. * Exported from MasterCook * Green Tomato & Onion Pickles Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Granulated Sugar 3 cups Cider Vinegar 1/2 cup Salt 6 tablespoons Mustard Seed 2 teaspoons Whole Allspice 1 tablespoon Whole Cloves 4 quarts Green Tomatoes -- cut 1/2" slices 1 1/2 quarts Medium onions -- peeled and sliced Combine the first 4 ingredients in a kettle. Tie the Allspice and Cloves in a cheesecloth bag and add to the kettle. Bring to a boil. Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until just tender, lifting the slices from the bottom to the surface with a fork during cooking. Drain, reserving the liquid, remove the bag and pack the pickles into clean, hot preserve jars. Reheat the liquid to boiling and pour at once into the jars over the pickles. Seal, adjusting the lids as the manufacturer directs. Process in a hot water bath, the timing adjusted to your conditions. Contact your extension agent for information on canning. Yield: "6 pints" Contributed to the FareShare Gazette by Dee 15 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 442 Calories; 5g Fat (8.7% calories from fat); 10g Protein; 100g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 8599mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 7 Vegetable; 1/2 Fat; 4 Other Carbohydrates. * Exported from MasterCook * Green Tomato Catsup Recipe By :All About Relishes Serving Size : Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bushel Green tomatoes 1 head Cabbage 24 Apples 12 Sweet peppers 8 medium Onions 12 Hot peppers, or to taste 1 gallon Vinegar Pickling spices 4 pounds Sugar (approximately) Salt, to taste Grind the vegetables and apples together; mix thoroughly. Combine the vinegar, pickling spices, sugar and salt to taste. Heat thoroughly and pour over the vegetable mixture. Stir and heat, stirring to keep from sticking. Boil slowly for about 10 minutes. Put in sterilized jars and seal. Contributed to the FareShare Gazette by Dee 15 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3277 Calories; 16g Fat (3.7% calories from fat); 32g Protein; 913g Carbohydrate; 135g Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: 30 Vegetable; 33 Fruit; 15 1/2 Other Carbohydrates. * Exported from MasterCook * Green Tomato Chutney Recipe By :All about Relishes Serving Size : 3 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Green tomatoes 1/2 pound Tart green apples 6 Dried chili peppers -- 1 inch long 1/2 pound Shallots or small onions -- peeled 1/2 cup Golden raisins -- packed 1 cup Dark brown sugar -- packed 1 tablespoon Crystallized ginger -- grated 1 1/2 teaspoons garlic (about 3 cloves) -- minced 1 1/4 cups Cider vinegar Cut the tomatoes into 1/2 inch cubes, to measure about 6 cups. Peel, core, and slice the apples, to measure about 2 cups. If you are using dried whole chiles, break them up and remove some seeds, if you want a milder chutney. For easy peeling of the shallots or onions, first cover them with boiling water, stir, drain, and immerse in cold water to prevent their cooking. Drain again, and peel. Place all ingredients in a wide 4-quart saucepan, bring to a boil quickly, and boil about 30 minutes, or until the chutney is as thick as jam. Stir occasionally to prevent sticking. Ladle into hot, sterilized jars, seal, cool, label, and store. Yield: "3 pints" NOTES : Note: Shallots are preferred, but if you use onions, substitute either raw pearl onions or frozen small boiling onions. Contributed to the FareShare Gazette by Dee 15 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 457 Calories; 1g Fat (1.3% calories from fat); 5g Protein; 118g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 3 Vegetable; 1 1/2 Fruit; 5 1/2 Other Carbohydrates. * Exported from MasterCook * Green Tomato Chutney (Lesem) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Green tomatoes, 1/2" dice (5 3/4 to 6 cups) 1/2 lb Tart green apples; peeled cored and diced (about 2 cups) 1/2 c Golden raisins, packed 1 c Dark brown sugar, packed 1 TB Crystallized ginger, grated 6 Red chili peppers, dried* 1" long each (then broken) - or- 1 t Dried crushed red pepper 1 1/2 ts Garlic, minced (about 3 medium cloves) 1/2 lb Shallots, peeled - or- Peeled pickling onions (less than 1" in diameter) halved if large (about 1 1/2 cups) - or- 3 md Onions, 1/2" dice 1 1/4 c Cider vinegar Put all ingredients in wide 4-quart saucepan, bring to boil quickly, adjust heat, and boil about 30 minutes, or until as thick as jam. Stir occasionally, to prevent sticking. Spoon into hot, sterilized half-pint jars; seal. Let stand at least a month. *If you want a less spicy product, remove some of the seeds in the dried chiles. Yield: About 6 1/2 cups. Recipe from "The Pleasures of Pickling and Preserving," by Jeanne Lesem. New York: Random House, Inc., 1982. Pp. 140-141. ISBN 0-394-75311-4. Author adapted from an English recipe by Vincent and Georgiana Banks. Posted by Cathy Harned. Contributed to the FareShare Gazette by Pat 15 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 3g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Other Carbohydrates. * Exported from MasterCook * Green Tomato Relish Recipe By :All About Relishes Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Red Sweet Peppers, coarsely ground 2 pounds Green Tomatoes, coarsely ground or chopped 2 pounds Onions, coarsely ground or chopped 1 Small Head Cabbage, coarsely ground or chopped 3 Sweet Green Peppers, coarsely ground or chopped 1/4 cup Pickling Salt 3 1/2 cups Sugar 2 cups Cider Vinegar 1 cup Water 1 tablespoon Mustard Seed 1 tablespoon Ground Turmeric 2 teaspoons Celery Seed Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints. Contributed to the FareShare Gazette by Dee 15 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 478 Calories; 1g Fat (1.5% calories from fat); 1g Protein; 123g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 8 Other Carbohydrates.

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