Fried Green Tomatoes
3 large green tomatoes
Pinch salt
1/3 cup flour
2 eggs
1/2 cup cornmeal
2 Tbsp. grated Parmesan cheese
Pinch red cayenne pepper, optional
3/4 tsp. salt
1/8 tsp. black pepper
1/3 cup vegetable oil
Core Tomatoes; slice each into four 3/4-inch-thick slic-es. Drain slightly on paper towel. Season with salt. Place three shallow dishes on a work surface. Spread flour in one dish. Lightly beat eggs in second dish. In third dish mix, cornmeal, Parmesan cheese, red pepper, salt and black pepper.
Heat oven to 200°. Line 2 baking sheets with paper towels. Dip each tomato slice first into flour to coat lightly, shaking off excess, then into egg and last into cornmeal mixture to coat.
Heat 3 Tbsp. oil in a large skillet over medium high heat. Working in batches add tomato slices to skillet; cook 3 to 4 minutes per side or until coating is golden and crispy and tomatoes are tender. Add more oil as needed to prevent sticking. Transfer cooked tomato slices to prepared baking sheets; keep warm in heated 200° oven until all slices are cooked. Serve.
Stuffed, Saucy Banana Peppers and Pasta
8 banana peppers
2 Tbsp. butter
1/2 cup diced onion
1/2 cup diced celery
Diced banana pepper tops
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (8 oz) tomato sauce
1 tsp. dried basil or 1 1/2 Tbsp. fresh, chopped
1 tsp. dried oregano or 1 Tbsp. fresh, chopped
1 1/2 tsp. salt
1/4 tsp. black pepper
Cut tops off peppers and dice tops. Remove seeds with a knife being careful not to puncture peppers. In a medium saucepan, Melt the butter and add banana pepper tops, onions and celery. Sauté till tender then add rest of ingredients. Simmer for 10 minutes, uncovered. Set aside.
Stuffing
I egg
1/2-1 tsp. Worcestershire sauce
1 cup tomato sauce mixture
3/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1/2 tsp. salt
Dash black pepper
1/2-pound hot Italian sausage
½-pound sweet or mild Italian sausage
In a medium bowl, beat the egg. Add rest of ingredients except for the sausages. Mix well. Add the sausages and mix well.
Generously stuff each pepper with sausage mixture. In a 3-quart casserole dish, pour about one cup of tomato sauce mixture to cover bottom of dish. Place stuffed peppers on top of sauce. Cover with balance of sauce. Bake one hour. While peppers are baking, prepare your favorite pas-ta. Serve peppers over pasta and top with extra grated Parmesan cheese and red pepper flakes, if desired. Serves 4-6.
