Kathleen Dineen Kelly
This is Grandma Dineen’s recipe — verbatim!
Choose firm under-ripe or green tomatoes. Cut into rather thick slices. Sprinkle with salt and pepper. Dip into flour or cornmeal. Fry slowly (in bacon drippings or oil or butter). Serve hot.
Extra good with cheese or tomato sauce made of odds and ends of tomatoes after slicing the pieces for frying,