flour
egg
milk
sliced green tomatoes

It's getting to the end of Tomato season up north (Pennsylvania). With too many green tomatoes and not enough time to eat them all, I thought I'd try to freeze some - sooo, I sliced 3 GREEN tomatoes, wrapped them - not touching each other, in plastic wrap and froze them for a week. Took them out of the freezer yesterday, laid flat on paper towels to thaw, and made the milk/flour/and breadcrumb bowls to use when they thawed.

Tomatoes were ready in 30 minutes, so I dipped the slices as I would have for fresh ones and fried them up. They tasted pretty darn good, with no 'frozen' look or taste.

Just thought you would like this hint. We plan on freezing a whole bunch of slices this weekend so we don't have to wait until next year to enjoy one of our favorite foods.

Submitted by: Elsie A Brown