2 lbs. Green tomatoes
1 1/4 cup Corn meal
3/4 cup Water
1/4 cup Minced chives or wild onions
1 Tbsp. Salt
1/4 tsp. Pepper, fresh ground
1/4 cup Butter or margarine
Slice the tomatoes 1/2" thick, but do not peel or core. Drain well between
thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed.
While the tomatoes are draining, make a batter by beating the eggs until light,
mixing in the corn meal, water, minced chives, salt, and pepper. In a large, heavy
skillet, heat the butter or margarine until bubbly. Dip the tomato slices into
the batter, and
brown quickly on both sides. Serve immediately.