Published Thursday, November 15, 2012

What's Cooking in Coweta County

From Special Reports

closeup@newnan.com

Readers share their recipes for your family to try. Here's this week's delicious dishes.

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• Green Tomato Mincemeat Pie

By Carol Cosby

Recently, Ms. Cosby read about green tomatoes ripening indoors in the Consumer Qs column by agriculture commissioner Gary Black. If you picked green tomatoes to save them from the frost, try using Cosby’s recipe for this “mincemeat.”

“I was raised on this kind of pie and grown before I knew there was a ‘real’ mincemeat,” said Cosby.

INGREDIENTS

2 (8 inch) pie crusts

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4 cups chopped green tomatoes, no seeds

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3 cups chopped apple (Winesap or Jonathan)

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1/2 to 3/4 cup raisins

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2 Tablespoons vinegar

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2 Tablespoons grape juice

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1 1/4 teaspoons each of salt, allspice, and ground cloves

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2 cups sugar

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2 1/2 teaspoons cinnamon

Cook all ingredients slowly until sort of transparent, about 30 minutes. Put mixture in pie shells.

Add to top of each pie:

1/2 cup chopped pecans

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2 Tablespoons butter

Brush each top with milk and sprinkle with sugar. Bake at 400°F for 35 to 40 minutes.

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• Simply Easy Chicken and Biscuits

By Barbara Wetherington

INGREDIENTS

3 1/2 pound rotisserie chicken, meat removed and shredded

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1 (10-ounce) package frozen mixed vegetables

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1 (10.75-ounce) can cream of mushroom soup

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1/2 scant teaspoon salt

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1/2 scant teaspoon black pepper

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1 (10-count) tube of refrigerated biscuits

Heat oven to 400°F

Gently mix the chicken, vegetables, soup, salt and pepper with 3/4 cup of water in a large bowl. Pour the mixture into an oven-safe casserole. Cover with foil and bake for 30 minutes. After the first 15 minutes, put the biscuits on a baking sheet and bake until the biscuits are golden brown, for about 15 minutes. Remove both the casserole and the biscuits from the oven. Remove foil and place the biscuits on top of the chicken mixture.

You can increase the vegetables and soup to make more servings. There will still be plenty of chicken.

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• Easy Tuna Casserole From The Pantry

By Barbara Wetherington

INGREDIENTS

1 package shells and cheese (or macaroni and cheese)

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1 can (10.75-ounces) condensed cream of celery soup, undiluted

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1 large or 2 small cans tuna, drained well

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1 cup of milk

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1 cup (4-ounces) shredded sharp cheddar cheese

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Chopped fresh parsley (this is optional)

Cook the macaroni and cheese dinner according to the package directions. Stir in the soup, tuna and milk. Pour into a greased 2-quart baking dish. Sprinkle with the cheese and parsley. Bake, uncovered, at 350°F for 20 to 25 minutes, until cheese is melted and bubbly. Home-made fast food that kids and adults love.

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