- 6 large, firm green tomatoes
- salt & pepper to taste
- 1 cup of cornmeal
- bacon drippings or shortening
Cut tomatoes into ¼ in. slices. Season with salt & pepper; dredge in cornmeal. Heat bacon drippings or shortening in heavy skillet. Fry coated tomatoes slowly until browned on each side, turning only once. Yield: 6-8 servings
