Slice tomatoes into 1/4" slices. Set aside. Chop onion and set aside. In a shallow bowl, beat egg with water. Combine cornmeal or flour, salt and pepper on a platter. Dredge tomato slices in cornmeal or flour, dip in egg and coat completely with cornmeal or flour. Heat enough shortening to generously cover bottom of a large heavy skillet (you can use bacon grease, butter, olive oil, margarine, vegetable oil, your choice). Drop in about a tablespoon of chopped onion. Add coated tomato slices. Cook until golden, 3 to 5 minutes per side. Remove to platter. Repeat process until all onions and tomatoes are cooked. Yield: 4 to 6 servings. From Alice Colombos 09/21/94 "Cooks Corner" column in "The (Louisville, KY) Courier-Journal." Pg. C1. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4|
|Calories from Fat: 16 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 52.9mg||16 %|
|Sodium 73.7mg||3 %|
|Potassium 305mg||8 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 17g|
|Protein 4.2g||6 %|
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Calories per serving: 105
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