News From Terre Haute, Indiana

June 24, 2012

TRIED ā€˜Nā€™ TRUE: Slices of summer: A recipe for Fried Green Tomatoes

Jackie Lindley
Special to the Tribune-Star

---- — In March, Gene and my oldest son, Steve, went to Oklahoma to get an antique tractor (International F-20) and other stuff.

They had a good visit with my sisters, Pam and Penny. When they were ready to come home, Mom sent some stuff to me. You all can guess what one thing was — a cookbook. It was from a First Baptist Church in Oklahoma. I was going through it and I found this recipe. I have gotten calls and letters for fried green tomatoes. I found that’s like the one I make. Hope you all enjoy this. Thanks to Earlene Riley.

Fried Green Tomatoes

Green tomatoes (about 4)

Salt and pepper ( to taste)

1 egg, beaten

3 tablespoons milk

Flour (enough to coat)

1⁄2 cup bread crumbs

1⁄2 cup cornmeal

4 tablespoons oil

• Slice tomatoes into 1⁄4 inch slices. Salt and pepper tomatoes. Mix egg and milk together. Dip tomatoes in flour, then in egg mixture, and then into mixture of bread crumbs and cornmeal. Fry in heated oil in cast-iron skillet, or a heavy skillet until brown on both sides.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.