| FRIED TOMATOES |
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4 servings4 very firm green tomatoes 1/2 cup yellow cornmeal 1-1/4 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon pepper 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick Cut out stem ends of tomatoes and slice 1/2 inch thick. Mix cornmeal, salt, sugar, and pepper in a shallow dish. Coat both sides of tomato slices with the mixture. Melt Crisco in a large heavy skillet over medium-high heat. Add as many tomato slices at one time as will lie flat in skillet. Lightly brown both sides, turning once; cook only until tender. |
