September 14, 1954 Green Tomato Mincemeat, Baked Pork Chops and Potatoes in Casserole, Refrigerator Gingerbread

Green Tomato Mincemeat

3 pounds green tomatoes
1/2 pound suet
3 pounds tart apples
1 medium orange
1 lemon
2 pounds brown sugar
1 pound seedless raisins
1 pound currants
3 oz. candied orange peel
3 oz. candied lemon peel
2 T. salt
1 1/2 c. cider vinegar
2 T. cinnamon
1 T. nutmeg
2 t. ground cloves

Wash tomatoes, remove stem and blossom ends. Put through food chopper using medium knife; drain, cover with cold water, bring to boil and blanch tomatoes about 5 minutes. Drain again. Put suet and pared, cored apples through food chopper, using medium knife. Combine all ingredients in 10 quart kettle and mix well. Bring to a boil and simmer slowly for 1 1/2 hours until thick. Pack at once in hot sterilized jars and seal. Store in cool place. 6 pints.

Note: 1 pint of mincemeat will fill 9 inch pie. To use add 3/4 c. water, fruit juice or cider, bing to a boil, then cool slightly before putting into pie.

Baked Pork Chops and Potatoes in Casserole

4 pork chops, 1 inch thick
1 pound raw potatoes, sliced very thin
1/4 c. butter
Salt and pepper
3/4 c.sliced onions
1 1/2 c. crushed tomatoes fresh or canned
2 T. flour

Brown chops in butter on both sides. Season with salt and pepper. In well greased  casserole place half of potatoes, place onions over potatoes, season with salt and pepper, cover onions with rest of potatoes. Place browned chops over potatoes. Add flour to drippings in pan, slowly add tomatoes, salt and pepper and cook until thickened. Pour sauce over meat and vegetables. Cover, bake 350 degrees for about 45 minutes. Serves 4.

Refrigerator Gingerbread

1 c. shortening
1 c. light brown sugar
1 c. molasses
3 eggs
1 t. soda
3 c. flour
3/4 t. ginger
2 T. cinnamon
1/2 t. salt
1 c. hot water

Cream shortening, add sugar, molasses and eggs. Beat well. Sift soda, flour, spices and salt together. Add alternately with hot water, beating well after each addition. Pour into 10" square pan, cover with wax paper and store in refrigerator until needed. Remove from refrigerator and let stand 20 minutes before baking. Bake in paper cups 20-25 minutes if desired. Bake 10" pan at 350 degrees for 40 minutes.