EASIEST FRIED GREEN TOMATOES

Thanks to the University Press of Kentucky, "Out of Kentucky Kitchens", by Marion Flexner (1899-1992) has not disappeared into cookbook heaven. In re-

reading Flexner’s work, I see her influence on my food writing—personal and precise. Fried Green Tomatoes is a treasure.

I have mainly left intact Marion’s recipe, so you will have a feel for how she wrote.

"Slice ¼ inch thick the large firm, green, unpeeled tomatoes (green throughout)—discard end and stem slices.  Sprinkle with salt, pepper and sugar.  Dip in corn meal and fry in a skillet containing enough melted butter* to be ¼ inch deep in the skillet. Have the fat hot when the tomatoes are added, then reduce the flamed and brown on one side. Turn with a pancake turner and brown on the other.  These are delicious with roasts, fried chicken, sausage or what you will."

All photos by Carol Guilford

* Cgnote: I use organic Arrowhead Mills yellow cornmeal.