If you were Registered and logged in, you could reply and use other advanced thread options
|
Posted by Michelle C. on October 12, 2009, 7:20 pm
Thanks Sunny! Copied and saved!
Best regards,
Michelle in Nevada
onetexsun wrote:
show/hide quoted text
> Here's the recipe for "Granny's Green Tomato Chow Chow" (I've cut the
> recipe in half so obviously you could cook a batch twice as big as
> I've got here)
>
> 2 qts green tomatoes
> 1 head of green cabbage
> 1 hot white onion
> 2 green bell peppers
> 2 red bell peppers
> 1-3 jalapeno peppers, depending on taste
> 2 tablespoons mustard seed
> 2 tablespoons celery seed
> cayenne pepper to taste
> 2.5 cups of sugar (adjust to taste)
> 2 cups apple cider vinegar
> salt
>
> Chop vegetables and combine into one big bowl or pan. Sprinkle a
> handful of salt over the top and allow to sit for one hour. Drain off
> the juices. Add spices, sugar and vinegar and bring to boil. Cook 10
> minutes (or more -- if you like your veggies gooshier). Spoon into hot
> jars. Seal with hot lids and put on rings. Process in hot water bath
> for 10 minutes (or longer if you're downstairs and can't get the dog
> to come in the house). The whole thing will taste better after being
> in jars for a week or two. Be sure to label whether your chow chow is
> hot or mild. People will want to know.
|
|
Posted by Sherry on October 11, 2009, 10:53 pm
show/hide quoted text
> We had a freeze warning two nights ago and then last night was the
> real deal. Only the asters are still in bloom. When we saw how cold it
> was going to be we headed out and pulled everything off the tomato
> bushes. The tomatoes were prolific t his year. We brought in tons of
> ripe tomatoes and triple tons of green tomatoes.
> The ripe and almost ripe went to friends and into refrigerators and
> some went for salsa. I made BLTs and all sorts of goodies. Then I
> started chopping green tomatoes. In the past two days I've made and
> canned 24 pints of green tomato chow chow. I grew up in Texas and this
> was how we ate pinto beans -- poured over a bit of cornbread and
> dressed with chow chow. When I was a kid I could tell which of my
> relatives had made the chow chow on my plate just by tasting. Aunt Edd
> made hers hot and not so sweet. Aunt Doot chopped the heck out of her
> vegetables and made the chow chow hot -- she hid tiny screaming hot
> peppers (whole) in with the other veggies -- and incredibly sweet.
> Granny's chow chow =A0was chopped big and tasted mild and =A0just sweet.
> Perfection. The chow chow recipe was from Dad's family, guarded like
> the crown jewels. =A0My mom never got the recipe, and neither could I.
> Then the year my first son was born DH and I picked him up and flew to
> Texas for the family reunion. He was 6 months old and still nursing
> and everybody was charmed by him. My Granny was 100 years old, my Aunt
> Edd was well into her 70s. My cousin and I (she had a baby too, and
> while I nursed my son she bottled her daughter and we talked for the
> first time in years) talked about how we had been turned down when
> asking for the chow chow recipe. Well, as the day was ending and we
> were packing to leave for the airport, my aunt took me aside and
> handed me a stack of recipe cards. She said something dear and
> wonderful about me being a woman now (I was 30 years old) and how all
> the aunts approved that I was breastfeeding. I got all the "family"
> recipes that day. And I found out later that my cousin didn't. I sent
> them to her. Our generation maybe sees things a bit different.
> So this year, I grew my own tomatoes for chow chow, fist time in 15
> years I've made it. Tomorrow I'm going to put a pot of beans on to
> cook with ham hock. When they're nicely tender, I'm going to make
> buttermilk cornbread and then I'm going to feast. Life is good.
> Sunny
> tired enough to drop but happy
What a neat story. I adore chow-chow with pinto beans, and the best
kind
is the homemade kind. Pinto beans, chow chow, buttermilk cornbread and
a slice of red onion. Life *is* good!
Sherry
|
|
Posted by Polly Esther on October 12, 2009, 12:14 am
Thank you so very much, Sunny. For sharing your story, for sharing with
your cousin who only had a girl and bottle fed. Ah. Yes, our generations
see things a bit differently. You warm our hearts and inspire us. Polly
|
|
Posted by Kate XXXXXX on October 12, 2009, 5:05 am
Sunny wrote:
show/hide quoted text
> We had a freeze warning two nights ago and then last night was the
> real deal. Only the asters are still in bloom. When we saw how cold it
> was going to be we headed out and pulled everything off the tomato
> bushes. The tomatoes were prolific t his year. We brought in tons of
> ripe tomatoes and triple tons of green tomatoes.
>
> The ripe and almost ripe went to friends and into refrigerators and
> some went for salsa. I made BLTs and all sorts of goodies. Then I
> started chopping green tomatoes. In the past two days I've made and
> canned 24 pints of green tomato chow chow. I grew up in Texas and this
> was how we ate pinto beans -- poured over a bit of cornbread and
> dressed with chow chow. When I was a kid I could tell which of my
> relatives had made the chow chow on my plate just by tasting. Aunt Edd
> made hers hot and not so sweet. Aunt Doot chopped the heck out of her
> vegetables and made the chow chow hot -- she hid tiny screaming hot
> peppers (whole) in with the other veggies -- and incredibly sweet.
> Granny's chow chow was chopped big and tasted mild and just sweet.
> Perfection. The chow chow recipe was from Dad's family, guarded like
> the crown jewels. My mom never got the recipe, and neither could I.
>
> Then the year my first son was born DH and I picked him up and flew to
> Texas for the family reunion. He was 6 months old and still nursing
> and everybody was charmed by him. My Granny was 100 years old, my Aunt
> Edd was well into her 70s. My cousin and I (she had a baby too, and
> while I nursed my son she bottled her daughter and we talked for the
> first time in years) talked about how we had been turned down when
> asking for the chow chow recipe. Well, as the day was ending and we
> were packing to leave for the airport, my aunt took me aside and
> handed me a stack of recipe cards. She said something dear and
> wonderful about me being a woman now (I was 30 years old) and how all
> the aunts approved that I was breastfeeding. I got all the "family"
> recipes that day. And I found out later that my cousin didn't. I sent
> them to her. Our generation maybe sees things a bit different.
>
> So this year, I grew my own tomatoes for chow chow, fist time in 15
> years I've made it. Tomorrow I'm going to put a pot of beans on to
> cook with ham hock. When they're nicely tender, I'm going to make
> buttermilk cornbread and then I'm going to feast. Life is good.
>
> Sunny
> tired enough to drop but happy
That sounds wonderful. Isn't it great when cooking something can bring
back so many happy memories.
I never do anything with rhubarb without fond memories of staying with
the grandparents when I was a child.
--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!
|
|
Posted by Roberta on October 12, 2009, 12:04 pm
That story made me laugh!
Roberta in D
wrote:
show/hide quoted text
>We had a freeze warning two nights ago and then last night was the
>real deal. Only the asters are still in bloom. When we saw how cold it
>was going to be we headed out and pulled everything off the tomato
>bushes. The tomatoes were prolific t his year. We brought in tons of
>ripe tomatoes and triple tons of green tomatoes.
>The ripe and almost ripe went to friends and into refrigerators and
>some went for salsa. I made BLTs and all sorts of goodies. Then I
>started chopping green tomatoes. In the past two days I've made and
>canned 24 pints of green tomato chow chow. I grew up in Texas and this
>was how we ate pinto beans -- poured over a bit of cornbread and
>dressed with chow chow. When I was a kid I could tell which of my
>relatives had made the chow chow on my plate just by tasting. Aunt Edd
>made hers hot and not so sweet. Aunt Doot chopped the heck out of her
>vegetables and made the chow chow hot -- she hid tiny screaming hot
>peppers (whole) in with the other veggies -- and incredibly sweet.
>Granny's chow chow was chopped big and tasted mild and just sweet.
>Perfection. The chow chow recipe was from Dad's family, guarded like
>the crown jewels. My mom never got the recipe, and neither could I.
>Then the year my first son was born DH and I picked him up and flew to
>Texas for the family reunion. He was 6 months old and still nursing
>and everybody was charmed by him. My Granny was 100 years old, my Aunt
>Edd was well into her 70s. My cousin and I (she had a baby too, and
>while I nursed my son she bottled her daughter and we talked for the
>first time in years) talked about how we had been turned down when
>asking for the chow chow recipe. Well, as the day was ending and we
>were packing to leave for the airport, my aunt took me aside and
>handed me a stack of recipe cards. She said something dear and
>wonderful about me being a woman now (I was 30 years old) and how all
>the aunts approved that I was breastfeeding. I got all the "family"
>recipes that day. And I found out later that my cousin didn't. I sent
>them to her. Our generation maybe sees things a bit different.
>So this year, I grew my own tomatoes for chow chow, fist time in 15
>years I've made it. Tomorrow I'm going to put a pot of beans on to
>cook with ham hock. When they're nicely tender, I'm going to make
>buttermilk cornbread and then I'm going to feast. Life is good.
>Sunny
>tired enough to drop but happy
|
Page 2 of 4 < 1 2 3 > last >>
| Similar Threads | Posted | | OT: Harvest Time Recipes | August 25, 2005, 3:54 pm |
| Sunny's Boutique Part 2 | February 16, 2007, 6:27 pm |
| Sunny's Boutique Part 3 | February 17, 2007, 10:46 pm |
| Sunny's Freebie Boutique of Weird Fabric and Stuff | February 16, 2007, 1:50 pm |
| Bad kitchen Karma | June 17, 2009, 9:41 am |
| Quilting disaster in the kitchen | March 3, 2007, 11:03 pm |
| OT.... UK Kitchen appliance question......... | March 5, 2007, 3:22 pm |
| Leftover Fan Squares=Kitchen Upgrade | August 15, 2007, 3:04 pm |
| My first time - not really OT ;) | August 2, 2006, 12:51 pm |
| Re: It's about time! | August 24, 2006, 10:59 pm |
|
|
Yahoo! 
Google 
Windows Live 
del.icio.us 
digg 
Netscape 
XML Sitemap
> recipe in half so obviously you could cook a batch twice as big as
> I've got here)
>
> 2 qts green tomatoes
> 1 head of green cabbage
> 1 hot white onion
> 2 green bell peppers
> 2 red bell peppers
> 1-3 jalapeno peppers, depending on taste
> 2 tablespoons mustard seed
> 2 tablespoons celery seed
> cayenne pepper to taste
> 2.5 cups of sugar (adjust to taste)
> 2 cups apple cider vinegar
> salt
>
> Chop vegetables and combine into one big bowl or pan. Sprinkle a
> handful of salt over the top and allow to sit for one hour. Drain off
> the juices. Add spices, sugar and vinegar and bring to boil. Cook 10
> minutes (or more -- if you like your veggies gooshier). Spoon into hot
> jars. Seal with hot lids and put on rings. Process in hot water bath
> for 10 minutes (or longer if you're downstairs and can't get the dog
> to come in the house). The whole thing will taste better after being
> in jars for a week or two. Be sure to label whether your chow chow is
> hot or mild. People will want to know.