6 to 8 fresh green tomatoes, sliced
1 c. flour
2 c. corn meal
1 tbsp. salt
1 tbsp. black pepper
cooking oil

Wash, slice and drain tomatoes. In large zip lock bag add, flour, corn meal, salt, and pepper. Zip bag shut and shake to mix all ingredients together. While tomatoes are draining, in large cast iron skillet, place generous amount of crisco or non fat cooking oil, heat skillet. Place several tomatoes into bag mixture and shake to coat each tomato with coating. Open bag, shake off excess coating of each tomato and place it into the hot oil and cook to golden brown color on both side and tender in the middle. Drain tomatoes onto paper towels when removing from skillet and sprinkle again with salt.