4 large green tomatoes
1 teaspoon salt
pinch black pepper
2 cups coarse ground yellow cornmeal
lard or vegetable shortening
Slice green tomatoes into 1/2 inch slices and sprinkle generously with salt. Let stand for 10-15 minutes. Blot dry with paper towels, and sprinkle with pepper.
Now dip the tomato slices into the cornmeal. In a large skillet heat the lard until it begins to smoke, and fry the tomato slices until brown on both sides. Serve immediately. Servings: 4 to 6.