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Fried Green Tomatoes From Loren Martin

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      Title: FRIED GREEN TOMATOES FROM LOREN MARTIN
 Categories: Vegetables, Cyberealm
      Yield: 6 Servings
 
      2 lb Green tomatoes
      4 ea Eggs
  1 1/4 c  Corn meal
    3/4 c  Water
    1/4 c  Minced chives
      1 tb Salt
    1/4 ts Pepper, fresh ground
    1/4 c  Butter or margarine
 
  Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well
  between several thicknesses of paper toweling 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.
  
  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965.
 
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