Green Tomatoes

Cornmeal

Buttermilk (Optional)

Salt and pepper

Slice tomatoes thin and salt them good on both sides.

Let salted slices sit for a few minutes so the salt will draw out more of the juices.

Dredge thoroughly in a batter of cornmeal and pepper

(Optional) sometimes you can try a batter of cornmeal and buttermilk0

Cook slowly in hot oil in a cast iron skillet. Putting a lid on the skillet will help them

cook quicker.

When thoroughly cooked, place on a paper towel to absorb extra oil

Rhonda Rich (Dixie Diva)

Delicious with Hollandaise sauce or Creole Remoulade

1 cup mayonnaise

½ cup of very finely chopped parsley

½ cup of finely chopped chives or green onion

2 tablespoons of horseradish

1 (5 ¼ oz) jar of Zatarains Creole mustard

Dash Tabasco or red pepper

Lemon juice to taste

Mix all ingredients