Appetizer Recipes

Apple-Goat Cheese Bruschetta

16 slices French bread (1/2 inch thick)
1 medium Fuji apple, chopped
1/4 cup crumbled goat cheese
3/4 teaspoon minced fresh thyme
1/2 teaspoon minced fresh oregano
1/4 teaspoon coarsely ground pepper

Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Combine the apple, goat cheese, thyme, oregano and pepper; sprinkle over bread. Broil 1 minute longer or until cheese is softened. Makes 16 appetizers.

Mexican Fiesta Platter

2-1/2 pounds ground beef
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
1 envelope chili seasoning
1 package (10-1/2 ounces) corn chips
3 cups hot cooked rice
2 large onions, chopped
2 cups (8 ounces) shredded Monterey Jack cheese
1 medium head iceberg lettuce, shredded
4 medium tomatoes, chopped
1-1/2 cups chopped ripe olives
Hot pepper sauce, optional

In a Dutch oven or large skillet, cook beef over medium heat until no longer pink; drain. Add beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally.

On two serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired. Makes 20-24 servings.

Chili Sour Cream Dip

1 16-oz. carton dairy sour cream
2 7-oz. cans diced green chilies, drained
1/4 cup snipped fresh cilantro
1/4 cup jarred salsa
2 cloves garlic, minced
1 tsp. mild or hot chili powder
2 tsp. finely shredded lime peel
1/2 tsp. salt
Bottled hot pepper sauce to taste
Assorted vegetable dippers

In large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight. Serve with vegetable dippers. Makes 3-3/4 cups

Bonanza Bean Dip

1 16-oz. can refried beans
1/4 tsp. cayenne pepper
Lime Guacamole, below
1 cup shredded Monterey Jack cheese
1 8-oz. carton dairy sour cream
1 cup halved cherry tomatoes
1 2.25-oz. can sliced pitted ripe olives
1/2 cup sliced green onions
1/3 cup shredded Monterey Jack cheese
Green onion tops (optional)
Tortilla or Corn Chips
Lime Wedges

In bowl combine beans and cayenne. In one half of bottom of 2-quart rectangular baking dish spread bean mixture in even layer. Spoon Lime Guacamole in other half, spreading evenly. Sprinkle both with cojita cheese. Spread sour cream over all. Cover; chill up to 24 hours.

Before serving, sprinkle tomatoes, well-drained olives, and onions over sour cream. Sprinkle cheese over tomatoes. Sprinkle onion tops. Pass lime wedges. Makes 8 to 10 (1/2 cup) servings.

Lime Guacamole: In bowl combine 4 avocados, halved, seeded, peeled, and coarsely mashed; 1 medium tomato, chopped; 1/4 cup finely chopped onion; 1 jalapeno, seeded, finely chopped; 1 Tbsp. minced garlic (6 cloves); 1 tsp. shredded lime peel; 2 tbsp. lime juice; 1/2 tsp. salt; 1/8 tsp. ground black pepper; and 1/8 tsp. bottled hot pepper sauce.

Eggplant Dip

4 lb. baby eggplants (about 12)
4 bulbs garlic
1 cup extra-virgin olive oil
4 tsp. salt
4 medium red sweet peppers, and coarsely chopped
2/3 cup lemon juice
1/2 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup snipped fresh oregano
Oregano leaves (optional)
Purchased flat breads, broken

Preheat oven to 400 degrees. Wash eggplants; trim and cut into 1/2- to 1-inch pieces. Divide eggplant between 2 15x10x1-inch baking pans or shallow roasting pans. Use a sharp knife to cut off the top 1/2 inch from garlic bulbs to expose individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place garlic bulbs on a 12-inch square of heavy foil; drizzle with 1 tablespoon of the olive oil. Wrap foil up around the garlic bulbs to completely enclose.

Drizzle 1/4 cup of the remaining olive oil over eggplant in each pan and sprinkle with salt; toss to coat. Place eggplant and garlic packet in oven, placing pans on 2 separate oven racks. Roast, uncovered, 20 minutes, stirring once. Add half of the sweet pepper to each pan with eggplant; stir to combine. Roast, uncovered, 20 minutes more or until vegetables are tender, stirring once. Remove pans and garlic from oven and cool.

Transfer eggplant and peppers to a very large glass or nonreactive bowl. Squeeze garlic pulp from individual cloves into a small bowl; use the back of a spoon to mash the pulp. Add remaining oil and lemon juice to garlic; whisk to combine. Add oil mixture, parsley, and snipped oregano to eggplant mixture; toss to combine.

Serve immediately, or let mixture stand, covered, up to 1 hour before serving. Or cover and chill mixture up to 3 days; let stand at room temperature 30 minutes before serving. (Or, transfer mixture to a freezer container. Cover and freeze up to 3 months. Thaw in refrigerator before serving, then let stand at room temperature for 30 minutes.) Garnish with oregano leaves. Serve with flat breads pieces. Make: about 40 servings

Kale, White Bean, and Prosciutto Crostini

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1 can (14 1/2 ounces) cannellini beans, drained and rinsed
2 ounces thinly sliced prosciutto, cut into 2-inch pieces
2 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup dry white wine
1/2 bunch kale (about 8 ounces), stems removed, leaves torn into 1-inch pieces
1/2 baguette, cut into 1/2-inch slices

Whisk together 2 tablespoons oil, the vinegar, 1/4 teaspoon salt, and pepper to taste. Add beans, and toss to coat. Arrange prosciutto in a single layer in a large saute pan. Cook over medium-high heat, turning occasionally, until golden and crisp, about 5 minutes. Drain on paper towels.

Add remaining tablespoon oil, the garlic, and red-pepper flakes to pan, and cook over medium heat for 1 minute. Add wine and kale. Cover and cook, stirring once, until wilted. Stir in bean mixture and prosciutto, and season with salt and pepper. Spoon onto baguette slices, and drizzle with oil. Serves 4

Cheese Balls Three Ways

Base Recipe:
1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper

Cheddar and Cranberry:
8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Water crackers, for serving

Roquefort and Walnut:
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets & Beets), for serving

Goat Cheese and Scallions:
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.

Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices. Makes three 4-inch cheeseballs; serves 8 to 10

White Crudites with Buttermilk Dip

1 cup low-fat buttermilk
1 cup creme fraiche
1/2 cup coarsely chopped fresh dill, plus more for garnish
1 1/4 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice
Pinch of cayenne pepper
Crudites, such as celery stalks, white asparagus (peeled and blanched), hearts of romaine, cucumber spears, and endive, for serving

Combine buttermilk, creme fraiche, dill, salt, pepper, lemon zest and juice, and cayenne in a medium bowl. Cover, and refrigerate for up to 1 day. Garnish with dill, and serve with crudites. Serves 12 as part of a buffet

Stuffed Sausage Mushrooms

1 1/2 Lb. fresh large mushrooms (about 2-inch diameter)
1/2 Lb. sausage
1/3 cup chopped onion
1/2 (8-oz.) pkg. cream cheese, softened
1/2 tsp. worcestershire sauce
Sliced green onions or chopped parsley (optional)
1 clove garlic, minced
1/4 tsp. hot sauce

Preheat oven to 350°. Clean mushrooms with a damp paper towel and remove stems. In large skillet cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is brown and onion is tender. Drain. Stir in cream cheese and heat until melted.

Stir in Worcestershire sauce and hot sauce. Spoon sausage mixture into mushroom caps. Place in a 15x10x1-inch baking pan. Bake about 15 minutes or until heated through. Garnish with sliced green onions or chopped parsley, if desired. Serves 16

Super Manwich Dip

3 Lb. lean ground beef
3 Cans (15 1/2 oz each) Manwich Original Sloppy Joe Sauce
Corn chips, shredded Cheddar cheese, sour cream and sliced green onions, optional

Cook meat in large skillet over medium-high heat about 7 minutes or until beef crumbles and is no longer pink; drain. Place meat and sloppy joe sauce into 4-quart slow cooker.

Heat on high setting 1 hour; stir. Reduce heat to warm setting to hold while serving. Serve over corn chips and top with cheese, sour cream and green onions, if desired. Makes 64 servings

Cajun Shrimp Dip

1 pkg (8 oz) cream cheese, softened
1 1/2 cups finely chopped cooked peeled shrimp
Juice and grated zest of 1 lemon, to taste
3 green onions, finely chopped
3 tbsp fresh parsley, finely chopped
Salt, to taste
2-3 dashes Tabasco sauce, or to taste (optional)
Assorted crackers, for serving

Using an electric mixer beat the cream cheese with chopped shrimp, lemon juice and zest until well blended. Fold in the green onions and parsley. Season, to taste with salt and Tabasco sauce. Cover and chill dip at least one hour to enhance the flavor before serving. Serve with assorted crackers. Makes about 2 1/2 cups

Baked Nachos

8 corn tortillas, torn into large pieces
8 ounces cooked kidney beans
2 large tomatoes, seeds removed and cut into a small dice (reserve some for garnish)
6 ounces mozzarella, torn into small pieces
6 ounces grated Monterey Jack, shredded
1/4 bunch fresh cilantro, chopped rough (reserve some for garnish)
Sour cream or Yogurt to serve

Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.

On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.

Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato. Serves 4

Mexican Layer Dip

2 pkgs. Sage Flavor Pork Sausage
2 cans (10 oz. each) diced tomatoes & green chiles, drained
2 lbs. (32 oz.) process cheese spread, cut up
1/4 cup salsa
Crackers or pita crisps
1/2 cup thinly sliced green onions (optional)
1 medium tomato, seeded and chopped (optional)

In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Stir in tomatoes & green chiles; cover and cook 2 minutes.

Stir in cheese and salsa; add green onions if desired. Reduce heat to medium and cook uncovered until melted, stirring frequently. Stir in chopped tomato if desired. Serve hot with crackers or pita crisps. Makes about 8 cups

Asparagus Strudel

2 cups water
3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 medium leeks (white portion only), thinly sliced
1-1/4 cups butter, divided
2 cups (8 ounces) shredded Gruyere or Swiss cheese
3 eggs, lightly beaten
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 tablespoon minced fresh mint
1 tablespoon minced fresh dill
1/3 cup sliced almonds, toasted
Dash cayenne pepper
32 sheets phyllo dough, (14 inches x 9 inches)

In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same skillet, saute leeks in 1/4 cup butter for 5 minutes or until tender.

In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne. Melt remaining butter. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out).

Brush with butter. Repeat layers seven times. Spoon a fourth of the vegetable mixture along the short end of dough to within 1 in. of edges. Fold long sides 1 in. over filling. Roll up jelly-roll style, starting with a short side. Place seam side down on a greased baking sheet.

Repeat, making three more strudels. Brush tops with remaining butter. Bake at 350° for 40-45 minutes or until golden brown. Cool for 10 minutes before slicing. Makes 4 strudels 8 slices each.

Chili con Queso Dip

1 pound ground beef
1 medium onion, chopped
1 to 2 teaspoons chili powder, optional
1/4 to 1/2 teaspoon garlic powder
1 can (4 ounces) chopped green chilies
1 tablespoon Worcestershire sauce
2 cans (8 ounces each) tomato sauce
1 pound process American cheese (Velveeta), cubed
Tortilla or corn chips

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next six ingredients. Cook over medium heat, stirring constantly until the cheese melts. Transfer to fondue pot or chafing dish. Serve warm with chips. Makes 4 cups.

Pecan-Date Cheese Ball

1 teaspoon ground mustard
1 teaspoon water
2 packages (8 ounces each) cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon ground nutmeg
2 cups (8 ounces) shredded cheddar cheese
1 cup chopped dates
1 cup chopped pecans
Crackers

In a small bowl, dissolve the mustard in water; let stand for 10 minutes. In a bowl, beat cream cheese and mayonnaise until smooth. Add nutmeg and mustard mixture. Stir in cheese and dates. Chill for 15 minutes. Shape into a ball; roll in pecans. Chill. Serve with crackers. Makes 3-1/2 cups (4-inch ball).

Buffalo Chicken Dip

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Makes about 2 cups.

Sticky Chicken

2 pounds chicken wings
3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter or margarine, melted
1 cup firmly packed light brown sugar
1 tablespoon Creole seasoning
1 teaspoon dry mustard

Cut off wingtips, and discard; cut wings in half at joint. Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan.

Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired. Makes 20 servings

Fried Mozzarella Sticks

6 ounces well chilled mozzarella cheese (solid block)
2 tablespoons milk, plus 1 teaspoon, divided
1/4 cup all purpose flour
1 large egg
3/4 cup seasoned fine dry bread crumbs
Vegetable oil, for frying
Prepared pizza sauce

Cut cheese into 2 1/2-inch sticks. Place 2 tablespoons milk in shallow bowl. Dip sticks in milk; coat with flour. Beat egg and remaining 1 teaspoon milk together in small bowl. Dip floured cheese sticks in egg mixture; roll in bread crumbs. Refrigerate at least 15 minutes.

Heat 2 to 3 inches oil to 375º in deep-fryer or deep saucepan. Fry several mozzarella sticks at a time in hot oil 45 seconds to 1 minute, or until golden brown and sticks float to top. Drain on paper towels. Serve immediately with pizza sauce. Makes 2 dozen sticks

Warm Turnip Green Dip

5 bacon slices, chopped
1/2 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 (16-oz.) package frozen chopped turnip greens, thawed
12 ounces cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
3/4 cup freshly grated Parmesan

Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tbsp. drippings in Dutch oven.

Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.

Transfer to a lightly greased 1 1/2-qt. baking dish. Sprinkle evenly with remaining 1/4 cup Parmesan cheese. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon. Makes 4 cups

Lemon-Macerated Okra and Olives

3 cups small okra pods
1/2 cup kalamata olives
1 tablespoon lemon rind
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
2 bay leaves
2 thyme sprigs

Combine all ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 48 to 72 hours, turning bag occasionally. Strain the okra mixture through a sieve over a bowl, discarding marinade. Makes 14 servings

Marinated Tomatoes With Basil and Balsamic Vinegar

1 small red onion, thinly sliced
4 cups ice water
3/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons water
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1/2 to 1 cup chopped fresh basil
6 tomatoes, thinly sliced
Parmesan cheese curls (optional)
French bread (optional)

Combine onion slices and 4 cups ice water in a large bowl; let stand 30 minutes. Drain and pat dry with paper towels. Whisk together vinegar, olive oil, 2 tablespoons water, and next 4 ingredients. Stir in basil.

Layer half of tomato slices in a shallow dish. Top with half of onion slices. Drizzle with half of dressing. Repeat with remaining tomato slices, onion slices, and dressing. Cover and chill 30 minutes. Sprinkle with Parmesan cheese curls, if desired, and serve with bread, if desired. Serve at room temperature. Makes 12 servings

Roasted Roma Tomatoes on Toast

8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored
1 onion (about 8 oz.), peeled and finely chopped
3/4 cup balsamic vinegar
1/2 cup firmly packed brown sugar
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh ginger
Lemon cheese
Olive-oil toast
About 2 cups arugula leaves, stemmed, rinsed, and drained
Salt

Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes).

In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes.

Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature.

Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. Makes 8 appetizer

Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chèvre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended.

Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.

Fresh Corn Blinis with Smoked Salmon and Chive Cream

1/2 cup sour cream
1 tablespoon minced fresh chives
1 ear shucked corn
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 tablespoons fine-ground yellow cornmeal
1/2 cup milk
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
Cooking spray
4 ounces cold-smoked salmon, cut into 24 (2-inch) strips
Chopped fresh chives (optional)

Combine sour cream and chives in a small bowl. Cover and refrigerate. Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in center of mixture. Combine milk and egg yolk in a small bowl; stir well with a whisk.

Add milk mixture to flour mixture, and stir with a whisk just until moist. Stir in corn, salt, and pepper. Place egg white in a bowl; beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1 tablespoon batter per blini onto pan, spreading to about 2-inch diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set.

Carefully turn blinis over; cook for 1 minute longer. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with 1 piece salmon and 1 teaspoon sour cream mixture. Garnish with chopped chives, if desired. Makes 8 servings

Fried Green Tomatoes

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt. Makes 4 to 6 servings