Fried Green Tomatoes

I've heard of fried green tomatoes before, and I've even heard of people who like them, but it always just seemed wrong to me. Eating green tomatoes??? However, in order to save the tomatoes from freezing in my mom's garden I rescued them and decided to fry up those not-yet-ripe fruit! I found this really easy recipe and tried it out. I liked them! I might even have them again someday! I tried them with and without marinara sauce--they're definitely better with. They're really easy. A little time-consuming, but if you've never tried them, you should. Bon appetit!




Ingredients

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Method

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Un-Fried French Fries

Ingredients:

1-1/2 lb. baking potatoes (about 3 medium)
1/4 cup KRAFT Light House Italian Dressing
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

Instructions:

PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.
ARRANGE potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.
BAKE 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp.

These fries are so good and guilty free! Enjoy

Cheesy Sauteed Squash

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup Shredded Mozzarella Cheese
2 Tbsp. chopped fresh basil
2 Tbsp. Grated Parmesan Cheese

Cook zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender. Cooking longer will make the squash soggy! Remove from heat; stir in mozzarella cheese and basil. Sprinkle with Parmesan cheese just before serving. Makes four 3/4 cup servings.

From Kraft Foods