4 lg. green tomatoes
2 c. plain cornmeal
1 1/2 tsp. salt
Pinch of black pepper
1/2 c. shortening or cooking oil

Wash the tomatoes and pat dry. Cut tomatoes in 1/4 inch slices. Sprinkle with salt and pepper. Dip each slice in cornmeal and lay aside on waxed paper. Heat oil. Fry tomato slices until golden brown. Drain on paper towels. Serve hot. Yield: 4 servings.