Name: Fried Green Tomatoes
Ingredients: 3 Unpeeled, firm, medium green tomatoes; Salt; Pepper; 1/4 c To 1/3 cup milk; 1/2 c All-purpose flour; 2 Beaten eggs; 3/4 c Fine dry breadcrumbs; 1/4 c Cooking oil

[In the Edwards family] there was never an attempt to shield them from depressing experiences, death or taxes. This was an evil world. There was “vinegar in life.” There were “frowns from heaven.” The children were aware of it. And each one, when a shadow fell across his path, had been taught first of all to anxiously examine himself to discover if this were the chastening rod of God. No circumstance was considered apart from the hand of the Almighty. If, after careful prayerful analysis, he felt his course was right, he continued serene in his position in the midst of conflict.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetables, Tomatoes	6	Servings

INGREDIENTS

3		Unpeeled, firm, medium green tomatoes
		Salt
		Pepper
1/4	c	To 1/3 cup milk
1/2	c	All-purpose flour
2		Beaten eggs
3/4	c	Fine dry breadcrumbs
1/4	c	Cooking oil

INSTRUCTIONS

Cut tomatoes into 1/2-inch slices. Sprinkle both sides of each slice with
salt and pepper. Dip slices into milk then into flour. Dip into eggs, then
into bread crumbs. In a 10-inch skillet cook half of the slices at a time
in hot oil over medium heat for 8 to 10 minutes on each side or till brown.
(If tomatoes begin to brown too quickly, reduce heat to medium-low). Add
more oil, if needed. Season to taste with salt and pepper. Makes 6
servings.
NOTES : This recipe first appeared in the 1930 edition of Better Homes and
Gardens Cook Book.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to
MC-Recipe Digest V1 #665 by essie49@juno.com (Ethel R Snyder) on Jul 11,
1997

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