| 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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