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RECIPE in the News/September 2001
"Fried Green Tomatoes"
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Southern Cooking at its best includes this dish. Its golden, crunchy crust and sharp flavor are unforgettable. This is a great side dish or served alone as a tasty summer snack. You can even add special touches when done - like a little grated cheese on top

• 2 pounds green tomatoes - (about 4 to 5)
• 4 eggs
• 1-1/4 cups corn meal
• 3/4 cup water
• 1/4 cup minced chives
• 1 teaspoon salt
• 1/4 teaspoon pepper, fresh ground
• 1/4 cup butter or margarine

  Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper towels until most of the moisture of the tomatoes is absorbed. While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt and pepper. In a large, heavy iron skillet, heat the butter or margarine until bubbly. Dip the tomato slices into batter, and brown quickly on both sides. Serve at once.

  Yield: 4 to 6 servings

  Nutritional Information per Serving: Calories 148; Fat 8g; Protein 6g; Carbohydrate 8g; Cholesterol 100mg; Sodium 120mg

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