for her pastas.
Julia and Stosh were picking the huge, ripe tomatoes from the gardens, cutting them in small pieces for Jane, who, was canning endless amount of jars for that extra special, wonderful tomato juice.
We also had plenty of that wonderful crop to share with our friends.
We also had plenty of green tomatoes to salvage from the expected frost. Here is the recipe, that one of Julia's friends, Susan gave her:
• Slice washed and unpeeled tomatoes nice and thick and pat dry
• Heat oil--she likes olive oil--in fry pan, not too hot
• Dip tomato slices one at a time first in flour, then in beaten egg, and then in cracker crumbs
• Note: Mom says her family likes the taste of the tomatoes, so she doesn't use too much seasoning, but suggests adding salt or pepper or onion powder to flour, to taste; can also use a little Parmesan cheese or use herb or cheesy crackers for crumbs
• Place in hot oil and fry til brown and toasty, turning carefully as needed
• Remove and set on a paper towel on plate or cookie sheet
• Serve immediately or keep warm in oven
I like them alone or as a side with ham or a pork chop.
