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Pastimes : Gripes, compliments, fishing and weather -- Ignore unavailable to you. Want to Upgrade?

To: Ish who wrote (28688)	6/27/2008 7:51:37 AM
From: William H Huebl	Read Replies (1) \| Respond to of 34894

This is from our new family cookbook: Bills Fried Green Tomatoes breakfast 3 ea firm large green tomatoes 1 ea egg 1/3 cup buttermilk 1 cup flour 1 cup fine dry bread crumbs 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 teaspoon italian seasoning; or more 5 tablespoon unsalted butter Cut the tomatoes into 1/2 inch slices and cover with water. Put in a colander and let drain. Beat the egg and the buttermilk in a shallow bowl. Put flour in a pie plate, Combine the bread crumbs with the salt and pepper and Italian Seasoning in a pie plate. The line-up from left to right: tomatoes, flour, egg, breadcrumbs Melt 2 tb of the butter in a large skillet over medium heat. Dip the tomato slices in the flour first and shake off, then into the egg-milk mixture, then lightly coat with crumbs, pressing crumbs well into tomato. Fry a few (3-4) slices at a time until golden, about 2 minutes on each side until browned. Transfer to a serving dish and keep warm. Fry remaining tomato slices, adding more butter to skillet as needed. When our family moved from an old home (circa 1850) in the historic (some call it the hysteric) district of downtown Annapolis to a new home in Hillsmere just outside Annapolis, we had enough property to put in a garden. Tomatoes, being a family favorite, were the mainstay of the garden. One year out of frustration in not getting enough tomatoes to eat (little did we know that both the 4 legged deer from Quiet Waters Farm next door as well as the 2 legged kind were devouring them), so we planted over a hundred plants and at the end of the season had green tomatoes 'coming out of our ears!' As you have probably guessed by now, this was the impetus to find a use for green tomatoes and over the years we found this was the best... washing the sliced tomatoes cuts some of the sourness and allows the flour to stick. The flour becomes the base for the egg to adhere and of course the seasoned breadcrumbs stick well to the egg while the buttermilk provides a tang to it. These are the best we have ever tasted.... sometimes we add a bit of bacon fat to the milted butter which is also excellent. Contributor: Charlene and Bill in memory of son August Thane Huebl