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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Southern Living 1981. A person can only have so many magazines around the house before you get that over-run feeling. I'm cleaning out my stacks and posting the recipes that I've tried and wish to keep here. Ingredients:
1 tablespoon dijon mustard |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon paprika |
1/8 teaspoon red peppers |
2 medium tomatoes, chilled and cut in 1/2 slices |
cornmeal, for dredging |
hot bacon drippings, for sauteing |
Directions:
1. Combine the mustard, worcestershire sauce, sugar, salt, papriks and red pepper in a small bowl.
2. Spread this mixture on both sides of the tomato slices.
3. Dredge the tomato slices in cornmeal.
4. Heat 1/4 bacon drippings in a skillet.
5. When hot, saute the tomato slices until lightly browned and crisp.
6. Drain and serve hot.
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