Fried Green Tomatoes | ◦Sept 20, 1936

The World’s Kitchen Log – 9/20/36
By Mrs. Sam P. McBirney

I have not tried this recipe but Mrs. Walsh of the Detroit News gave it to me as her prize winning recipe of the week. So I am passing it on to you. Surely everyone can not be out of step but us and if this is worth $5 in Detroit, it should be worth printing in Tulsa.

I can see some of your noses right now. Remember that green tomato pie that I gave you last year? One night I had a guest come in while we were eating dessert and when offered a piece, with rather a queer voice said, “Oh, just a little.” I did not like the tilt of his nose so I got even and only gave him a little piece. You should have seen his face as he ate and asked for more. Perhaps that is the way it will be about these green tomatoes and onions. I would suggest that you not tell the family, to start with, all the ingredients. Surely you have lived long enough to know that there are a few things that are better kept to yourself.

Fried Green Tomatoes and Onions

  • 8 medium sized green tomatoes
  • 2 white onions, large
  • Bacon fat
  • Salt and pepper

Slice evenly a little more than one inch thick, both the tomatoes and onions. Turn into sizzling hot bacon drippings. Cook uncovered a few minutes. Then cover, reduce the flame and cook until the onions are the stage of being done that you like best.

Just a little about this subject of friend onions. Don’t think that they have to be a frizzled looking brown to convince the eaters that they are fried. They are spoiled when they are at that stage. Come over some night and I will serve them the way I like them, golden brown tinge only, and just enough of the crunch left in them to feel good as you bit them. Do you get me?

AUNT CHICK


Leave your thought here