Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed. While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt and pepper. In a large, heavy iron skillet, heat the butter or margarine until bubbly. Dip the tomato slices into batter, and brown quickly on both sides. Serve at once. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.
Good flavour but I think a half inch thick slice was to large, will cut it down to 1/4 inch next time.
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 6|
|Calories from Fat: 314 (53%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 7g|
|Cholesterol 721.4mg||222 %|
|Sodium 261.9mg||9 %|
|Potassium 751.2mg||20 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 38.3g|
|Protein 28.2g||40 %|
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Calories per serving: 596
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