I used the following recipe from Southern Living. I find their recipes to be easy to follow and they always produce a good entree, side dish or dessert. I love Fried Green Tomatoes! The first time I tried them was at Mick’s Restaurant in Atlanta Georgia. I even drug my husband there one day when we were on a trip just for their Fried Green Tomatoes.

This is a great recipe and produces very tasty tomatoes when followed. I will admit an embellishment or two of my own though. I added about 1/4 tsp. of Cayenne Pepper to the flour/cornmeal mix. If you choose to do this, you can use less or more according to your taste buds. My measurement proved to add a zip with out the burn. Also, make sure you mix it in well with the flour and cornmeal. You do not want a clump of Cayenne anywhere on your finished product… especially if the kids are digging in! I also lightly salted one side of the tomatoes while they were still naked. Enjoy!

Ingredients

Southern Living
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
Vegetable oil
Salt to taste

Directions:
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.

Makes 4 to 6 servings
Southern Living, JULY 2003

We had this with the deviled pork chops. It made for a heavy meal, but it was really tasty! This bread would be perfect as a heavy hors d’oeuvre. Either way, it is so good!

4 C. shredded mozzarella cheese (or a blend of Parmesan, Asiago, and Mozzarella.)
1 C. butter, softened
1 C. mayonnaise (do not substitute)
8 green onions, thinly sliced
4 1/4 oz. finely chopped olives
1/2 cup fresh mushrooms, chopped
1 loaf (16 oz) french bread, unsliced

Combine the first 6 ingredients in a large bowl, stiring until well mixed. Slice french bread loaf in half first and then lengthwise. Spread cheese mixture evenly over bread. Cook bread on a cookie sheet with sides as the cheese does overflow some. Bake at 350 degrees for 18 minutes or unitl cheese is fully melted. You can use the broiler to brown the tops gently, but watch closely as it will burn fast. Cut each fourth into four pieces to serve 16. Enjoy!

We had this tonight for supper and it was a hit! The original recipe called for chicken, but I used thick, boneless pork chops. It worked wonderfully well with the cut.

Ingredients:

4 thick cut boneless pork chops
1/4 C melted butter
1 T. Dijon mustard
1 T. lemon juice (fresh or bottled is fine)
1 t. paprika
1/2 t. salt
1/2 t. pepper (or to taste)

Place pork in a casserole dish (with sides). In a small bowl whisk remaining ingredients until well mixed. Pour mixture over pork. Bake covered at 375 degrees for 30 minutes. Uncover and cook until finished (aprox. 10 more minutes or until juices run clear).

Farm Bureau on line

Picture by Claire
Serves 8

Ingredients:

2 teaspoons gelatin
½ cup milk
2½ cups heavy cream
6 Tablespoons sugar
1½ teaspoons vanilla
Sliced mixed berries

Procedure:

In a medium bowl, sprinkle the gelatin over the milk and let stand for 5 minutes.

In a saucepan over medium heat

, combine the cream and sugar. Cook, stirring to dissolve the sugar, until small bubbles appear around the outside of the pan. Slowly add the cream mixture to the gelatin mixture. Stir until smooth. Whisk in vanilla.

Spray 8 ramekins with cooking spray. Divide the mixture evenly among ramekins. Cover and refrigerate 6 hours or overnight.

Fill a small bowl with very warm water. Dip the bottom of the ramekins in the water for about 10 seconds. Run a knife around edges of custard to loosen. Invert onto dessert plates. Spoon berries around the panna cotta and serve immediately.

I got this recipe out of an old “cooking for two” magazine. I upped the servings to four though. It was very good and was a hit with the family! I made it for supper with a side of bacon and eggs for protein. This will be a very nice comfort food in the winter months, for sure!

4 T. of butter
4 eggs
1 C. milk
2 tsp. grated lemon peel
1 tsp. lemon juice
1/2 tsp. vanilla extract
1/4 C. sugar
1/2 C. all-purpose flour
1/2 C (EACH) blueberries, strawberries, raspberries and blackberries

Divide butter between four 2-Cup round baking dishes. Place dishes on a baking sheet and place in oven that is preheated to 400-degrees. Leave dishes in oven until butter is melted. While butter is melting, in a small bowl whisk together egg, milk, lemon rind, lemon juice, extract and sugar. When well mixed slowly whisk in flour until well mixed. Pour even amounts of batter over the melted butter in the four baking dishes. Bake uncovered at 400 degrees for about 15 minutes.

Ahead of time, clean berries and lightly sweeten if necessary (sometimes out of season berries just don’t taste quite as sweet!). Spoon cleaned and prepared berries over pancake. You may want to shake a little powdered sugar over the berries for presentation.