| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | American | Vegetables, Cyberealm | 6 | Servings |
INGREDIENTS
| 2 | lb | Green tomatoes |
| 4 | Eggs | |
| 1 1/4 | c | Corn meal |
| 3/4 | c | Water |
| 1/4 | c | Minced chives |
| 1 | tb | Salt |
| 1/4 | ts | Pepper, fresh ground |
| 1/4 | c | Butter or margarine |
INSTRUCTIONS
Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed. While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt and pepper. In a large, heavy iron skillet, heat the butter or margarine until bubbly. Dip the tomato slices into batter, and brown quickly on both sides. Serve at once. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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