Southern Vegetable Recipes

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Fried Green Tomatoes

3 or 4 medium size green tomatoes, washed, cored, and sliced (do not peel)
Corn meal, seasoned to taste with salt and pepper
1 egg
1 cup milk

1. Grease a skillet with cooking oil and heat over medium heat.
2. Spread a thin layer of corn meal on a sheet of foil.
3. Beat the egg into the milk.
4. Dip each tomato in the milk/egg mixture and then roll in the corn meal to give it a THIN layer of batter.
5. Place the battered tomato slices in the pre-heated skillet. Brown one side, then turn to brown the other side.
Serve hot.

Fried Green Tomatoes #2

Prep Time: 20 minutes

1 (6 oz) pkg. Martha White Cotton Pickin’ Cornbread Mix
5 firm medium green tomatoes, cut into inch slices
Oil or shortening for frying

Place cornbread mix in shallow pan. Add salt to taste, mix well. Add tomato slices; turn to coat with mixture. In large skillet, heat inch oil over medium heat to 350 degrees F. Fry tomato slices, a few at a time, until golden brown on both sides. Drain on paper towels. Yield: 6 servings

Okra, Corn, and Tomatoes

• 2 cups fresh corn
• one 14-16 oz. can diced tomatoes with juice
• 1 small onion, grated
• 1 Tbs. firmly packed Brown sugar
• 1/2 lb. fresh or frozen okra, trimmed and cut into 1/2 inch slices

In heavy saucepan, combine corn, tomatoes with juice, onion, brown sugar, salt, pepper and simmer 2 minutes. Stir in okra and simmer, covered, for 5 to 7 minutes, or until okra is tender. Yield: Serves 4

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