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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: HOLLY KOZELSKY
  • 2 cups chopped green tomatoes
  • 1 TBS salt
  • 1â�„2 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. baking soda
  • 1â�„4 tsp. salt
  • 1â�„2 cup raisins
  • 1â�„2 cup chopped pecans
  • Whipped topping, mint sprigs and pecans for garnish
Preheat oven to 350 degrees. Grease and flour a 9- by 13-inch baking pan.
Place chopped tomatoes in a bowl and sprinkle with 1 TBS salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain. Pat dry.
Blend butter and sugar together. Add eggs, and beat until batter is creamy.
Sift together flour, cinnamon, nutmeg, soda and 1�4 tsp. salt. Add raisins and nuts to the dry mixture; add all dry ingredients to batter, and mix well. Dough will be very stiff.
Stir in drained tomatoes. Pour batter into prepared pan, and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Garnish slices with whipped topping, mint and pecans.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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