4 med. sized green tomatoes
1/4 c. flour
1/4 c. yellow corn meal
1/ tsp. salt
2 tbsp. butter
2 tbsp. salad oil
1/4 c. milk
1/4 c. sour cream
Fresh snipped dill or dill weed

Slice tomatoes 1/4 inch thick. Mix dry ingredients together. Melt butter and heat oil in skillet. Dip tomatoes in milk then roll in dry mixture. Fry on medium heat until tender and golden brown, 3 minutes on each side.

Top with sour cream and sprinkle with dill.