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Season cornmeal with salt and pepper. In bowl beat eggs. Dip tomatoes in the beaten egg and then in the cornmeal. In a cast iron or non-stick pan heat oil and place tomatoes. Fry for 3 minutes or so on each side, or until golden. Serve. Recipe By : From My Garden Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 00:47:43, -0500 From: KKBG35A@prodigy.com (MRS RUTH D BURKHARDT)
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|Serving Size: 1 Serving (1109g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3115 (70%)|
|Amt Per Serving||% DV|
|Total Fat 346.1g||461 %|
|Saturated Fat 37.5g||188 %|
|Monounsaturated Fat 204.1g|
|Polyunsanturated Fat 91g|
|Cholesterol 2115mg||651 %|
|Sodium 722.5mg||25 %|
|Potassium 1159.7mg||31 %|
|Total Carbohydrate 255.9g||75 %|
|Dietary Fiber 12.9g||51 %|
|Sugars, other 243g|
|Protein 86g||123 %|
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Calories per serving: 4459
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