Fried Tomatoes
Ingredients
- 6 medium-sized tomatoes, ripe or green
- 1/4 cup bread crumbs, or flour
- 1/2 teaspoon salt
- pepper
- fat
Directions
- Slice tomatoes about 1/2 inch thick.
- Dip in mixture of bread crumbs or flour, salt, and a little pepper.
- Cook in a small amount of fat until brown on both sides.
- If desired, dip tomatoes in beaten egg, then in flour or bread crumbs before cooking.
Other Information
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Side
Ingredients: tomato, bread crumb, salt, pepper, fat
Equipment: measuring cups, measuring spoons, knife, bowl, skillet, stove
See Also
Beef, Tomato and Cabbage Scallop
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Meat
Ingredients: ground beef, fat, onion, celery, tomato, salt, pepper, cabbage, bread crumb
Equipment: measuring cups, measuring spoons, knife, pot, stove, oven
Broiled Tomatoes
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Side
Ingredients: tomato, fat, salt, pepper, bread crumb, cheese
Equipment: measuring cups, measuring spoons, baking pan, oven
Scalloped Tomatoes II
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Side
Ingredients: tomato, onion, sugar, green pepper, bread crumb, salt, fat, pepper
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Spanish Liver
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Meat
Ingredients: liver, flour, fat, onion, green pepper, garlic clove, mushroom, tomato, salt, pepper, spaghetti, bread crumb
Equipment: measuring cups, measuring spoons, stove, pot, knife
Stewed Tomatoes II
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Side
Ingredients: tomato, onion, salt, pepper, sugar, fat, bread crumb
Equipment: measuring cups, measuring spoons, stove, knife, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove