Fried Green Tomatoes
1 tbsp. brown sugar
1 c. all-purpose flour
4-6 med. green tomatoes, sliced 1/2"
1 egg, beaten
1/4 c. milk
1 c. seasoned dry bread crumbs
3 tbsp. butter
1 tbsp. cooking oil
Combine sugar and flour; place on a shallow plate. Dip both sides of
each tomato slice into the mixture. Combine egg and milk. Dip each
tomato slice; then dip in bread crumbs. In a skillet, heat butter
and oil over medium-high. Fry until brown on both sides, but firm
enough to hold their shape.
1 lb. dry navy beans
6 c. cold water
1 tsp. salt
1 (8 oz.) pkg. bacon
1/2 c. brown sugar, packed
1/4 c. molasses
1 med. onion, cubed
2 tsp. dry mustard
Rinse beans. Combine beans and water in a large saucepan or Dutch
oven. Cover, heat to a boil; boil 2 minutes. Remove from heat and
let stand 1 hour or overnight. Add salt, simmer partially covered 1
hour or until beans are tender. Drain, reserving liquid. Cut bacon
into 1" pieces. Combine bacon, brown sugar, molasses, onion and dry
mustard with beans in Dutch oven or 2 quart bean pot. Add 1 3/4 cup
reserved liquid. Bake, uncovered in 300 degree oven for 5 hours. Add
additional water if necessary.
Makes 12 (1/2 cup) servings.