| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bacon, Bobbie not, Side dishes, Tomatoes | 4 | Servings | |
INGREDIENTS
| 8 | sl | Bacon |
| 8 | Green; (1/2-inch) tomato slices | |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | All-purpose flour |
| 2 | tb | All-purpose flour |
| 1 | c | Milk |
INSTRUCTIONS
Fry bacon in a large skillet until crisp; remove bacon, reserving drippings. Set bacon aside. Sprinkle tomato slices with salt and pepper, dredge in 1/4 cup flour. Fry in hot bacon drippings until browned, turning once. Drain well on paper towels. Drain off bacon drippings, reserving 2 tablespoons in skillet. Add 2 tablespoons flour and cook 1 minute, stirring constantly. Gradually add milk; cook over Medium heat, stirring constantly, until thickened and bubbly. Arrange tomato slices in serving dish; add gravy, and top each tomato slice with bacon. Yield: 4 servings. Submitted to magazine by Mrs. John. R. Taylor, Jr., Jonesboro, TN MC formatting by bobbi744@sojourn.com Recipe by: Southern Living Magazine, September, 1981, p. 209 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May 13, 1998
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