4 lg. green tomatoes
1/2 c. cornmeal
1 tsp. salt
1/4 tsp. black pepper
Vegetable oil

Cut tomatoes into 1/4 inch slices. Combine salt, cornmeal and pepper; dredge tomatoes in cornmeal mixture. Fry in hot vegetable oil until golden brown, turning once. Yields 6-8 servings.