June 22, 2018 § Leave a comment
Fried Green Tomatoes
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Salt to taste
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
A great southern favorite used as a side or appetizer during the summer months.
Recipe: Southern Living
- Add 2 tablespoons of bacon drippings to hot oil for depth of flavor
- Fried green tomatoes are known for the acidic/tart taste – if you are a novice and do not like acidity in your food add a very small pinch of sugar to the salt and sprinkle on tomatoes before dredge (blot before dredging)
- Fried green tomatoes are non-ripe tomatoes (green and hard/solid) – be sure not to use the species of mature green tomatoes (various green colors and soft).
August 20, 2011 § Leave a comment
5 pounds shrimp
7 teaspoons salt
1 cup celery tops
½ cup pickling spice
4 cups sliced onions
4 bay leaves
2 ½ cups salad oil
1 ½ cups white vinegar
5 teaspoons celery seed
3 teaspoons salt
¼ cup capers (1 jar)
Drop shrimp into boiling water to which 7 teaspoons salt, celery tops and pickling spices have been added. Boil 8 minutes. Drain and cool. Peel shrimp (devein if desired). Using a large bowl, alternate shrimp with slices of onions and bay leaves. Mix salad oil, vinegar, celery seed, 3 teaspoons salt and capers. Pour over shrimp, cover and place in refrigerator for at least 3 days. One week is better. Turn once or twice a day. To serve, drain, reserving liquid in case you have some left over. Put in serving dish or container with onion slices, capers and garnish with lemon slices. Serves 20.
By: Mrs. Ann Middleton
July 25, 2011 § Leave a comment
1 pound cooked salmon, flaked
1 8-oz package cream cheese, softened
2 tablespoons grated onion
1 tablespoon horseradish (drained)
¼ teaspoon salt
¼ teaspoon liquid smoke
½ cup chopped pecans
3 tablespoons parsley
Combine first 6 ingredients and mix well. Chill. Shape into a ball. Cover with nuts and parsley. Serve with crackers. Serves 12 as single hors d’oeuvre. This may be frozen if wrapped well.
By: Mrs. Linda Rice Forbes
July 18, 2011 § Leave a comment