Green Tomato Nut Bread

2 1/4 cups sugar

1 cup melted shortening

3 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1 cup pecans or walnuts

1 cup raisins

2 1/2 cups diced green tomatoes(Drained)

Shredded coconut or crushed ginger snaps

 Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.

Pour into greased 9x13-inch pan. Top with coconut or crushed ginger snaps. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .

Fried Green Tomatoes With Crabmeat Remoulade

Remoulade:
1 1/2 cups mayonnaise
2 teaspoons creole mustard
2 tablespoons fresh lemon juice
1/4 cup chopped onions
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped green onions (green part only)
salt, freshly ground black pepper, and hot sauce, to taste
1 pound lump crabmeat, picked over for shells and cartilage


Fried Green Tomatoes:
2 pounds green tomatoes, trimmed and cut crosswise into 1/2-inch-thick slices
salt and freshly ground black pepper, to taste
3/4 cup vegetable oil for deep-frying
1 1/4 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 cup buttermilk
2 eggs, lightly beaten
4 cups baby salad greens


• Directions for Remoulade:
• Combine the mayonnaise, mustard, lemon juice, onions, parsley, and green onions in a bowl and stir to blend. Season with salt, pepper, and hot sauce. Add the crabmeat and gently toss to coat evenly. Cover and refrigerate.


• Directions for Green Tomatoes:
• Season the tomato slices with salt and pepper. Heat the oil in a large skillet over medium heat. Put the flour in a shallow bowl and the cornmeal in another shallow bowl. Combine the buttermilk and eggs in another bowl. Dredge the tomatoes first in the flour, coating evenly on both sides, and shaking off any excess flour.
• Then dip them in the egg and buttermilk mixture, coating evenly. Then dredge them in the cornmeal, coating evenly and shaking off any excess cornmeal. Add the tomatoes, 3 or 4 at a time, to the hot oil and fry until golden brown, about 2 minutes on each side.
• Drain on rack or paper towels and repeat with the remaining tomatoes. 




To assemble, arrange equal amounts of the greens in the center of 6 salad plates. Top with fried green tomatoes slices and top with the Remoulade. Serve immediately.