| 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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