Fried Green Tomatoes have been a favorite in the South for many years. Here’s a great recipe to try if you don’t already have one.
Yummy Fried Green Tomatoes
• 4 to 6 green tomatoes
• salt and pepper
• sifted flour
• bacon grease or vegetable oil
Slice the tomatoes into 1/4 – 1/2-inch slices. Salt and pepper them to taste. Dredge in sifted flour. Dip in buttermilk and then dredge them in cornmeal. Fry in hot grease or oil about 3 minutes or until golden brown. Gently turn and fry the other side. Serve as a side dish with some Remoulade sauce or add some fried or grilled shrimp and make a great sandwich!
It’s been said that hospitality is a virtue of the south.
Southerners have historically been taught to be respectful of their elders, to be courteous to strangers, and to be inviting hosts and hostesses.
With Easter coming this Sunday, you won’t want to exclude these from your Sunday Brunch. I am posting the traditional southern deviled egg recipe. This one happens to be from Paul Dean, but it’s the same one my mother used too. We had them not just at Easter, but for July 4th, Thanksgiving, Christmas and whatever other holiday or barbecue I may have neglected to include. We always had to double our recipe because everyone always wanted more and there was never a deviled egg left on the tray that I can remember. (Don’t forget the paprika garnish on the top.)
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.