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Title: Fried Green Tomatoes with Lima-Corn Relish
Categories: Vegetable Bean
Yield: 4 Servings
| 1 | c | Frozen baby lima beans -- |
| Cooked | ||
| 1 | c | Frozen whole-kernel corn -- |
| Thawed | ||
| 1/2 | c | Diced red bell pepper |
| 3 | tb | Thinly sliced fresh basil |
| 2 | tb | Hot pepper sauce |
| 1 | tb | White wine vinegar |
| 1 | ts | Olive oil |
| 2 | Cloves garlic -- crushed | |
| 3 | tb | Yellow cornmeal |
| 2 | tb | Grated Parmesan cheese |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 8 | Green tomato slices -- | |
| (1/4-inch-thick) | ||
| 2 | ts | Olive oil |
| 12 | Red tomato slices -- | |
| (1/4-inch-thick) | ||
| Basil sprigs -- (optional) |
Combine first 8 ingredients in a bowl; stir well. Cover and chill for 1 hour.
Combine cornmeal and cheese in a small zip-top heavy-duty plastic bag. Sprinkle salt and pepper over green tomato slices, and place slices, 1 at a time, in cornmeal mixture; seal bag, and shake to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add green tomato slices, and cook 3 minutes on each side or until browned.
Arrange the lima bean mixture, fried green tomato slices, and the red tomato slices on a serving platter. Yield: 4 servings (serving size: 1/2 cup bean mixture, 2 fried green tomato slices, and 3 red tomato slices).
Recipe By : Cooking Light, Jul/Aug 1995, page 82
From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä
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