Sunday, July 5, 2009

Pennsylvania Dutch Fried Tomatoes

* 4 tomatoes
* 3 tblsp. hot fat and butter
* 2 tblsp. brown sugar
* Flour
* ½ cup milk
* salt and pepper

Cut large, solid, ripe tomatoes in ½ inch slices. Dredge thickly with flour. Fry quickly in 2 tablespoons of hot drippings or butter, browning well on both sides. Remove to serving platter, sprinkle with salt, pepper and brown sugar. Keep warm. Add 1 tablespoon of butter to the pan fryings and blend in a tablespoon of flour. Add the milk and cook, stirring constantly. It should be about the consistency of thick cream. Pour it over the tomatoes and serve.

No comments: