4 lg. green tomatoes
2 c. plain corn meal
1 1/2 tbsp. salt
Pinch 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 corn meal and lay aside on waxed paper. Heat oil. Fry tomato slices until golden brown, turning once. Drain on paper towels. Serve hot.