4 firm green tomatoes
1/2 cup corn meal
1 teaspoon salt
1/4 teaspoon msg
1/8 teaspoon pepper
1/4 cup butter
Set out a large heavy skillet
Rinse, cut out stem ends and slice 1/2 inch thick
4 firm green tomatoes
Mix in a shallow pan or dish
1/2 cup corn meal
1 teaspoon salt
1/4 teaspoon msg
1/8 teaspoon pepper
Coat both sides of sliced tomatoes by dipping in corn meal mixture.
Heat in the skillet over low heat
1/4 cup butter
Add as many slices at one time as will lie flat in the skillet. Lightly brown both sides, turning only once. Add extra butter if needed. Cook very slowly until tender.
This should be enough for 4 servings.