Saturday, July 2, 2011

The Ranch Kitchen's Fried Green Tomatoes

Each year my husband plants a huge garden.  Each year we say it will be smaller.  Each year our garden is just as big!!  We enjoy the fresh tomatoes, potatoes, yellow squash, zucchini, peppers, corn, cucumbers, watermelon, Brussel sprouts, cabbage, radishes and eggplant...and I still don't think I mentioned all that we grow! 

One result of our garden is that we have taught our daughters that when you grow one, you share with others.  Each year when friends come over they'll find veggies in a bag in their trucks and cars.  I even once thanked our local friend/doctor for a stitches on one of our girls with some garden vegetables! 

With groceries increasing in price each year and especially this one, I save a small fortune at the grocery store with our homegrown vegetables.  Since our beef comes from our Hereford cattle, on some nights most of our meal comes right off the ranch!  It's satisfying knowing that.  My mom used to say how my Grandfather would tell her and her sister and brothers the same thing and how proud he was to be able to produce most of their meal on those nights long ago! 

I hope we instilled in our daughters the tradition of gardening.  Scott is the planter and I am the cook.  It works out well that way.  There is nothing it seems that ever compares to a homegrown tomato or squash!

Just the other night I decided to cook Fried Green Tomatoes because with over 30 tomato plants we have a lot of green tomatoes!  They turned out really good.  If you have never tasted them or cooked them for yourself...they have a sweet flavor that is wonderful!  Below is my rendition of this classic Southern recipe!  I hope you enjoy it as much as my family did!  To me a little ketchup is a must on the side!

The Ranch Kitchen's Fried Green Tomatoes

3 - 6 green tomatoes that are on the verge of turning pink, sliced 1/2 inch thick
1 package of yellow cornbread mix
1 cup flour, all purpose
1 egg
1/2 cup water

Slice your tomatoes 1/2 inch in thickness.  In a bowl place the instant yellow cornbread mix and flour and mix together well.  In another bowl place the egg and 1/2 cup water and mix until frothy.  Dip the tomatoes in the egg and water mixture and then in the cornbread mix.  In a Teflon coated fry pan place tomatoes in 1 to 1 1/2 inch of Canola Oil.  Gently turn tomatoes as they brown to a golden brown on each side.  When both sides are browned, place tomatoes on a serving platter lined with paper towels to sop up the left over oil.  Sprinkle lightly with garlic salt or regular salt.  Serve warm with a dollop of ketchup!  Enjoy!

Get cooking! 

Some are slightly browner than others....sometimes you have to step away from the pan...just don't wait too long!

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