Fried Green Tomatoes

Long before the novel, "Fried Green Tomatoes at The Whistle Stop Cafe", by Fannie Flagg and the box office hit, "Fried Green Tomatoes", starring Jessica Tandy, my family looked forward to spring and summer just so they could indulge in this fine southern delicacy. Here's my recipe for Fried Green Tomatoes. Ingredients:

green tomatoes, sliced

salt

flour

eggs, well beaten (notice how the yolks in yard eggs are so dark they are almost orange?)

cornbread mix (recipe below)

oil for frying (about 1/2 -3/4 in. deep)

Lightly sprinkle tomato slices with salt. Dredge tomatoes in flour, dip in beaten egg, dredge in cornbread mix.

Fry tomatoes in oil until golden on one side, flip and continue to fry until other side is also golden

For a yummy summer time dinner, serve with ranch dressing for dipping, cornbread and fruit.

Cornbread Mix (makes about 5 batches)

4 1/4 c. flour

4 c. cornmeal

3/4 c. sugar

1/4 c. baking powder

1-2 tsp. salt

1 c. shortening

Combine dry ingredients. Cut in shortening. Store in airtight container in cool dry place.

To Mix Up Cornbread:

2 1/3 c. mix

1 egg, well beaten

1 c. milk

Combine all until moist. (batter should be lumpy) Pour into greased 8in. baking pan. Bake at 425 degrees for 20-25 minutes, until golden and toothpick inserted in center comes out clean.