| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomatoes, green |
| 1 |
|
Pepper, red for contrast |
| 1/2 |
c |
Cream |
|
|
Butter or oil for frying |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Core and cut green tomatoes. The skin may be a problem depending upon the
age of the tomatoes;if necessary, peel the skins. Melt butter or
shortening;fry the tomatoes until they become translucient but not mushy.
Season and add the pepper for colour; add the cream being careful that it
does not curdle. Enjoy
Posted by Helen Peagram in Intercook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Luck has nothing to do with it”