10 to 12 small Porter (golfball-size) tomatoes (green or ripe)
which have been cubed or chunked into bite-size.
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon cider vinegar
1/4 teaspoon black pepper
1/8 teaspoon garlic powder or onion flakes (optional)
1/4 cup flour
1/4 cup crushed cornflakes
1 Tablespoon crumbled crisp bacon
1/3 cup butter or corn oil
Mix well your cut tomatoes, flour, cornflakes, salt, pepper, sugar, vinegar, (onion/garlic), crumbled bacon, (butter or corn oil). Then take heaped tablespoons full of mixture. Place into palm of hand to shape into rounds about 1/2 inch thickness. Place into medium preheated non-stick coated skillet. Cook until desired golden brown. Turn only once. Will serve 4 persons.
Serve hot as sidedish, or with honey or molasses.
67291 ~ 500 Treasured Country Recipes
Mouthwatering, Time-Honored, Tried & True, Handed-Down, Soul-Satisfying Dishes
by Martha Storey.
This heirloom cookbook is as complete as your grandmother's pantry with more than 600 recipes for simple dishes with country soul. These are the family favorites that never go out of style.paperback
$18.95 each
K19251 - Glass Onion Keeper
Your cut onions will last longer when you store them in a container that allows them to breathe. That's where The Onion Keeper comes in. It's the right way to store cut onions. Just slip your leftover onion under the glass. It traps the odors so that your other foods don't smell and your onions will keep longer. The Onion Keeper will pay for itself in onions that you don't throw away.
