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

I first had this at a friend’s house a year ago, and I fell in love with it! It’s very rich, in my opinion, but it’s sweet and buttery flavor are an awesome compliment to a salty ham. I made it at Christmas and plan on making it again on Easter. A little goes a long way with this side dish, and if you have never had it before you are in for a very tasty surprise! I will post some pictures after Sunday, but I wanted to get the recipe up for anyone who was searching for a little something new to put on their Easter table. Bon Apetite and have a blessed holiday!

PINEAPPLE CASSEROLE

2 lg. cans (20 oz) chunk pineapple
3/4 c. sugar
6 tbsp. all purpose flour
1.5 c. grated sharp cheddar cheese
2 c. Ritz cracker crumbs
1 stick melted butter

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

Drain pineapple, reserving the juice of one can. Combine flour, sugar and stir in 3 tablespoons of reserved pineapple juice. Add cheese and pineapple chunks. Mix well. Spoon mixture into greased 1 quart casserole.

In another medium bowl, combine the cracker crumbs, melted butter, and 3-4 tablespoons of reserved pineapple juice, stirring until well mixed. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.