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Fried green tomatoes

1 cup flour
1 egg, seperated
1/4 cup milk--or more
garlic salt and black pepper

Mix together the egg yolk, milk, flour and seasonings. You may need to add
more milk to get the batter to a pancake batter consistency. Refrigerate for
at least 1 hour. Also refrigerate the egg white. Remove from the refrigerator
and whip the egg white until very soft peaks form. Gently incorporate into
the batter.

Remove blossoms from the green tomatoes and cut out the core. Cut the tomatoe
as you would a red tomato for salad--not chopped--sliced. Heat up the deep
fryer or at least 3/4" of oil in a heavy skillet. When the oil is hot, dip the
tomatoes in the batter and drop into the hot oil. Fry to a golden brown.
Remove and drain well. We like to grate parmesan cheese over them when we eat
them. You can also add a little cornmeal to the batter--about 1/4 cup and
increase the milk.

Green tomatoes and veggies

I made this the other night when we had some fresh green tomatoes and
zucchini from the garden

1 small zucchini, sliced into matchsticks
3-4 medium green tomatoes, sliced thin--core removed
1 medium onion, thinly sliced
1 small eggplant, chopped
1 small red or green sweet pepper, thinly sliced into strips
1 medium head garlic
olive oil, black pepper
grated parmesan cheese

Prepare the vegetables. Remove the skin from the head of garlic but do not
crush the cloves or chop them. Leave the garlic cloves whole. Heat about
2-3 tbsp of olive oil on high in a heavy skillet. Add the sweet pepper and
onion and garlic and saute for about 3 minutes. Add the remaining vegetables
and continue cooking until they are done to your taste. Grind some fresh
black pepper over all and stir well. Place in serving platter and sprinkle a
small amount of grated parmesan cheese over all. This was yummy. We ended up
placing a spoonful or two of the mixture on slices of Vienna bread and having
an open-faced veggie sandwich. The garlic was not strong and tasted just
great sauted whole.




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