In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water. Cut thin slice from top and bottom of each tomato; cut each tomato into 3 think slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat. In skillet, heat half of the oil and butter over medium-high heat; add half of the tomatoes and reduce heat to medium. Cook gently turning once, for 5 to 7 minutes or until golden. Repeat with remaining oil, butter and tomatoes. Tip: Bread the tomatoes just before cooking Makes 4 servings. Typed in MMFormat by firstname.lastname@example.org Source: Canadian Livings Best Vegetables Posted to MM-Recipes Digest V4 #13 by email@example.com on May 2, 1999
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 178 (50%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 544mg||167 %|
|Sodium 422.3mg||15 %|
|Potassium 527.1mg||14 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 23.6g|
|Protein 19.4g||28 %|
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Calories per serving: 357
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