CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs |
|
Harned 1994, Side dish, Southern, Vegetables |
4 |
Servings |
INGREDIENTS
4 |
|
To 5 green tomatoes or underripe red tomatoes |
1/4 |
c |
Chopped onion |
1 |
|
Egg |
1 |
tb |
;Water |
1 1/2 |
c |
Cornmeal or flour |
|
|
Salt and pepper; to taste |
|
|
Shortening (your choice) |
INSTRUCTIONS
Slice tomatoes into 1/4" slices. Set aside. Chop onion and set aside.
In a shallow bowl, beat egg with water.
Combine cornmeal or flour, salt and pepper on a platter. Dredge
tomato slices in cornmeal or flour, dip in egg and coat completely
with cornmeal or flour.
Heat enough shortening to generously cover bottom of a large heavy
skillet (you can use bacon grease, butter, olive oil, margarine,
vegetable oil, your choice). Drop in about a tablespoon of chopped
onion. Add coated tomato slices. Cook until golden, 3 to 5 minutes
per side. Remove to platter. Repeat process until all onions and
tomatoes are cooked.
Yield: 4 to 6 servings.
From Alice Colombo's 09/21/94 "Cook's Corner" column in "The
(Louisville, KY) Courier-Journal." Pg. C1. Posted by Cathy Harned.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip
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