CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
1 |
c |
Frozen baby lima beans, cooked |
1 |
c |
Frozen whole-kernel corn, thawed |
1/2 |
c |
Diced red bell pepper |
3 |
tb |
Thinly sliced fresh basil |
2 |
tb |
Hot pepper sauce |
1 |
tb |
White wine vinegar |
1 |
ts |
Olive oil |
2 |
|
Cloves garlic, crushed |
3 |
tb |
Yellow cornmeal |
2 |
tb |
Grated Parmesan cheese |
1/8 |
ts |
Salt |
1/8 |
ts |
Pepper |
8 |
|
Green tomato slices, (1/4-inch-thick) |
2 |
ts |
Olive oil |
12 |
|
Red tomato slices, (1/4-inch-thick) |
|
|
Basil sprigs, (optional) |
INSTRUCTIONS
Combine first 8 ingredients in a bowl; stir well. Cover and chill for 1
hour.
Combine cornmeal and cheese in a small zip-top heavy-duty plastic bag.
Sprinkle salt and pepper over green tomato slices, and place slices, 1 at a
time, in cornmeal mixture; seal bag, and shake to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add
green tomato slices, and cook 3 minutes on each side or until browned.
Arrange the lima bean mixture, fried green tomato slices, and the red
tomato slices on a serving platter. Yield: 4 servings (serving size: 1/2
cup bean mixture, 2 fried green tomato slices, and 3 red tomato slices).
Per serving: 189 Calories; 5g Fat (22% calories from fat); 7g Protein; 32g
Carbohydrate; 2mg Cholesterol; 365mg Sodium
Serving Ideas : Garnish with basil sprigs, if desired. Serve immediately.
Recipe by: Cooking Light, Jul/Aug 1995, page 82
Posted to MC-Recipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.
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