Friday's Fave Foods*** Green Tomatoes

It's getting to be that time of year again! Whoo Hoo! I love green tomatoes! Apparently so do alot of other people around here, because even the big groceries are starting to carry them in their produce section, especially in the spring and early summer. But you can also get them from local growers, or your own garden, of course!

Like most people, I love them fried, but they are so unusal in flavor I am always looking for other ways to use them.

I've included 2 fried versions . One from "Reed Creek Country Cooking", a community cookbook out of Hartwell Georgia, which can be purchased on my friend JC's web page. The other recipe is my personal standard. The third recipe is a green tomato chutney, which is good on grilled chicken breast or pork or even just by itself. Use your imagination!

Fried Green Tomatoes---Rachel Dunn

4 large green tomatoes

1/4 cup of flour

1 TSP sugar

1 & 1/2 tsp salt

1/8 tsp ground black pepper

2 TSP bacon dripping, or vegetable oil

Cut green tomatoes into 1/2" slices; set aside. Combine flour, sugar, salt and black pepper. Lightly coat tomatoes on both sides with flour mixture. In a large skillet heat bacon drippings. Place tomaotes in skillet in a single layer. Fry until broun on both sides; remove to a hot platter and repeat with remaining tomaotes, adding additional bacon drippings if needed. Serves 6.

Fried Green Tomatoes---Small Town Girl

4 large green tomatoes

1 cup of buttermilk

1 cup of cornmeal or cornmeal mix

2 tsp. salt

1 tsp. pepper

vegetable oil

Preheat approx. 1/4 cup of veg oil in a large fry pan. Oil should heat to 300 degrees. You can use a larger pan with more oil and "deep fry" also.

Cut tomatoes into 1/2" slices. Set aside. Place buttermilk in a bowl. Mix cornmeal mix, salt and pepper in another bowl---I like to use a rubbermaid or tupperware container with a lid. Dredge tomato slices in buttermilk and then in the cornmeal mixture,until thouroughly coated, and place in fry pan. (You can put the lid on the container and shake it---works well!) Add several more slices, creating one layer in the pan. Cook on both sides until golden brown. Remove, place on paper towells or a rack. Salt and pepper to taste while still hot. Keep warm until serving. Cook remaining tomato slices in same say. Serve while still warm or hot. Serves 6.

Hint: I like to get an assembly line going with the buttermilk, cornmeal dredge, the fry pan, and the cooling rack. It seems like alot of work, but it is totally worth it!!! You may have to add more oil, and if your oil gets "dirty" you may have to change your oil, as it will effect the coating on the tomatoes and therefore the flavor.

Green Tomato Chutney---Small Town Girl

5 lbs green tomatoes, diced or coarsely chopped·

1 small onion, sliced thin ·

2 inches ginger root, peeled and minced ·

2 chili peppers, minced or crushed red pepper flakes ·

2 tbsp curry powder · 1/3 cup cider vinegar ·

1/3 cup brown sugar ·

1/3 cup juice, something acidic like pineapple or orange ·

golden raisins

Heat olive oil in a pot, add onions and cook until translucent, about 15 minutes. Add ginger, chili peppers and curry powder, cook for 2-3 minutes. Add the green tomatoes, vinegar, sugar and juice. Bring to just a boil and turn down to simmer for about 45 minutes. Stir in raisins when done.