Fried Green Tomatoes

Blue cornmeal adds interest to this old pioneer standby.

3/4 cup blue cornmeal
1/2 teaspoon salt
1 1/4 pounds green tomatoes
2 tablespoons butter or bacon drippings
4 green chiles, roasted, peeled and chopped

Combine blue cornmeal and salt.
Slice tomatoes, then dip in the
cornmeal mixture.

Melt butter in a heavy skillet over medium heat.
Add tomato
slices and brown on one side.
Flip tomatoes over to brown second
side.
Spread green chiles over the tops of the tomatoes while the
second side is browning.

Fried Green Tomatoes

4 green tomatoes, cut 1/4-inch thick
1 teaspoon onion salt
1/2 teaspoon pepper
1/4 cup cornmeal
1/2 cup drippings

Sprinkle tomatoes with onion salt and pepper.
Dredge in
cornmeal.
Fry in drippings until browned.