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Back Yard Boss Book
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Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Fried Green Tomatoes

Four Large green tomatoes
One cup plain flour
One quarter cup Shortening ( I often use beacon drippings)
Black pepper
One table spoon onion powder

Select large green tomatoes that are about to start turning, some time the completely green ones don’t work as well for this recipe. Wash the tomatoes and cut cross way into about 1/2 inch slices. Lay them flat on a cutting board and sprinkle salt and pepper on both sides. Sprinkle the onion powder on each side and chill for one half hour. Heat the oil to medium in a heavy skillet. You can shake the tomatoes in a paper bag but not to vigorously because the tender ones will tare apart, an alternate to this method is to spread the flour in a large plate and dust each piece of tomato individually coat them well and shake off the excess and place the skillet of hot oil. Turn them over only once, if you keep turning them they will began to fall apart on you. Allow the to brown on one side and turn the over. Use a specula to remove from the skillet and drain. Do Not  eat the them directly from the skillet because they are very hot, They may feel ambient to the touch but allow them to cool before you serve then, trust me on this one.

Some suggested side dishes
String beans (see recipe)
Steamed cabbage (see recipe)
Fried corn (see recipe)
Rice (use box recipe)
Steamed okra (see recipe)

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