OT: Green Tomatoes

I don't have a recipe, but it made me think of my DGM, who said they used to make green tomato pies. No -- not pizza -- a regular pie with sugar, etc. I've never made one, but I think that I'll try to make one if I every get my hands on some green tomatoes :-).

Slice, dredge in flour or cornmeal or a combination of both and fry in oil until lightly golden brown.>

There are quite a few recipes for green tomato pie on the internet! And they are GOOD! I make one every fall when my tomato plants have quite growing and the tomatoes are about ready to suffer a heavy frost. Delicious! The Paula Deen recipe is particularly good, but all of them are decent.

I also bring tomatoes inside that have that hint of "gee, I'd like to turn red", and I spread them in a shallow cardboard box lined with newspapers, and then put scrunched up newspaper between them so they don't touch. Then all you do is put a section of newspaper over the top and check every few days. Quite a few of them WILL finish ripening, and even though they aren't the best just for slicing and eating, they are great to blanch and freeze for chili later on.

Enjoy!

Wait a minute here. You 'know' how we Deep South folk like to make a grand production of cooking. First you put a sheet of wax paper about 4 ft long on a kitchen counter. Slice the tomatoes about ¼" thick. Salt and pepper each slice. Let them sit/set and puddle for 30 minutes. Meanwhile - if you have any kitchen counter left, cover it with a thick layer of newspaper. On top of that put your racks that you use for cooling cookies. Turn the racks upside down so the racks are lying/laying directly on the newspaper. (This is your Fried Green Tomato landing spot.) Mix some corn meal with some salt and pepper on a plate. Dip the slices in the seasoned corn meal and let them sort of dry out for just a few minutes. Fry in shallow hot oil - you don't want them floating. If you have a rich husband you want to get rid of, use bacon grease for the frying. Otherwise, canola oil works well. Turn to brown both sides. Let drain. Sort of like fried onion rings, you can 'hold' them ( if any) in a low temp oven. I never get to try this part. If you can't have green tomatoes, young squash will do okay as a substitute. Polly

Chutney? I made 10lbs yesterday, can still smell the vinager!!!!

Janner France

Girl, you know how to cook! The only thing that would make them any better is to serve them topped with crab sauce a la Trapani's in Bay St. Louis.

Polly (please somebody translate for her!), you make fried green tomatoes just like my Granny did.

Sunny

Thanks for the recipe I was just looking and talking to my mom about wanting to make fried green tomatoes too. It was meant to be that I logged in today to the RCTQ.

Take Care, Kris

What Polly said (I *DO* live in the Deep South) but fry in a well seasoned cast iron pan if you happen to have one available. Absolutely NOTHING can fry stuff up as good as a well seasoned cast iron pan. I have my Granny's (given to me by Momma) so mine is extremely well seasoned :-).

PAX, Tia Mary >^;;^< (RCTQ Queen of Kitties) Angels can't show their wings on earth but nothing was ever said about their whiskers! Visit my Photo albums at

Now those are 'fighting words', Michelle. You get two or more self-proclaimed good cooks together with the argument about how to fry okra and somebody's going to get hurt. There's whether only baby okra with the tips and ends cut off is acceptable. For bigger okra, some insist that it must be sliced at a 45° angle. Some use self-rising flour and then corn meal. Some first dip the okra in beaten egg whites. You can add a dash of red pepper to the salt/pepper in the corn meal dip. Some fry in deep fat, some in just a little. The deep frying experts say the okra should be 'separate' and nicely browned. The seasoned black skillet with just a little oil authorities demand that the okra be fried until it is nearly black. I also love okra boiled, stewed, frittered and pickled. For which way to fry okra, every which way is good. Don't say I said so. Polly

"Michelle G." Polly, you're the best! Now, do you have a recipe for fried okra? I LOVE

Nearly as good as the cherished, well-seasoned cast iron pan is a line of cookware made by Scan. The handles do not get hot, they do not stick and they are just fine in the dishwasher. The boxes containing lots of today's fine cookware carefully hide in very tiny print: wash by hand. NoSiree. Not me. I wash grubby Yorkie feet by hand but nearly everything else goes in the dishwasher. Except me. Of course. Polly

"Tia Mary" > What Polly said (I *DO* live in the Deep South) but fry in a well

Give me pickled okra any day of the week :-). They have it at "Souper Salad Restaurants" in Houston, TX.