Wash tomatoes, but do not peel. Cut into 3/4" slices. Place on paper towels to drain. Combine flour, salt, sugar and pepper. Dust tomatoes in flour mixture on both sides. Add evaporated milk to remaining flour mixture to make a thick batter. Dip floured tomatoes in batter. Fry in hot oil 1/2" deep until golden brown on both sides. Makes 6 servings. SOURCE: Best Recipes by Ceil Dyer 1982 (from Gold Cookbook by Pet Milk 1932) Posted to MM-Recipes Digest V3 #241 Date: Tue, 3 Sep 1996 17:23:29 -0500 From: firstname.lastname@example.org (S.Pickell)
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 45 (32%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 265.7mg||9 %|
|Potassium 58mg||2 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 21.1g|
|Protein 2.3g||3 %|
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Calories per serving: 142
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