Cut tomatoes in 1/4 inch slices. Mix cornmeal with salt and pepper. Coat tomatoes with mixture. Place in heavy skillet containing hot shortening. Fry slowly, turning only once. Good served with ranch dressing.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 23 (26%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 1.1mg||0 %|
|Sodium 7mg||0 %|
|Potassium 67.3mg||2 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 13.4g|
|Protein 1.6g||2 %|
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Calories per serving: 87
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