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Fried Green Tomatoes

My memories of eating fried green tomatoes go back almost thirty years to visits on our family's farm in Henderson County, Kentucky. Green tomatoes, picked fresh from the garden, were fried and served as part of special dinners. In the recipe given below, fried green tomatoes are prepared the way I think a true southerner would like them. As you eat them think of yourself going back in time, back perhaps to the 1930s at the Whistle Stop Cafe (from the movie Fried Green Tomatoes). In More Than Moonshine Sidney Saylor Farr shares her mother's recipe. She sprinkles the sliced green tomatoes with salt, pepper, and brown sugar. She then dips them in cornmeal and fries them in bacon drippings. When the tomatoes are cooked, she adds flour, milk, and seasonings to the bacon drippings and makes a milk gravy. The recipe as it appears in my forthcoming book Southern Country Cooking is quick and easy. Eat them fried, fresh, and hot out of your skillet.