Molly’s Georgia Fried Green Tomatoes

Molly’s Georgia Fried Green Tomatoes

Ingredients:
Several green tomatoes
Flour (self rising)
Cornmeal (yellow self rising is best)
Salt and pepper to taste.
Vegetable oil
Buttermilk (regular milk can be substituted)

Directions:
Mix equal parts of flour and cornmeal. Season liberally with the salt and pepper. Slice
tomatoes in about ¼- to ½-inch slices. Dredge in the flour mixture then in the milk then
back in the flour mix to coat well until all of the tomato slices are coated. Meanwhile heat
about ½ inch of vegetable oil in large skillet (cast iron is best). When oil is very hot, toss
in tomato slices. Tomatoes will brown quickly then turn to brown other side. Remove and
drain on a paper towel and enjoy while hot.
36
Molly probably cooked many things in her years as cook in the Governor’sMansion. One
thing you can be sure she cooked was a special Georgia delicacy, Fried Green Tomatoes.
Molly probably used regular flour and meal and mixed in baking power but let’s make
life easy. Life is short and most ghosts don’t cook in the hereafter.
Author’s Bio:
My name is Kathleen Walls. I divide my time between a cozy North Georgia
mountain cabin and a St. Augustine, Florida home. My housemates are husband, Martin,
dog, Romeo, and cats, Smoky and Spice.
LAST STEP (), my second novel, is available at most online
bookstores and my web site. BY ANY OTHER NAME, the first, is available in e-book
format. I recently finished GEORGIA’S GHOSTLY GETAWAYS; a spirited travelogue
about Georgia’s haunted sites. Currently I‘m working on KUDZU, a story of love and
betrayal, past and present, in the northeastern Georgia mountains.
I also am a frequent contributor to travel and food publications, such as Woodall’s
Publications, Family Motor Coaching, Amateur Chef, Doggone Newsletter and North
Georgia Journal. I also did a stint as a reporter for a local paper, The Union Sentinel.
I would love for you to visit me at my web site,
************************************************************************
37
~ PASTAS ~
SOPA DE ESTRELLITAS (“STAR” PASTA)
Setting the Scene:
Outgoing and honey-throated, Joaquin Gonzalez is an international singing star
about to embark on a brand-new movie career. Joaquin must win over not only Julie, but
her disapproving Aunt Rose, too. Rose cooks traditional Mexican and Southwestern
dishes, including the pasta side dish “estrellitas,” or “little stars”—a perfect
accompaniment to many meat dishes. Little stars for big stars…read the excerpt, then
check Rose’s “Sopa de estrellitas.”
Excerpt from LOVE’S LASTING SONG:
The cameras rolled on endlessly as people milled around. After a long time, the
mayor escorted Sheryl and Joaquin back toward the airport terminal; the others in the
entourage bustlingafter them, cameras still clicking and rolling. Randy was caught up in
the crowd, too; Julie saw once, with surprise, that he was leaning close to hear something
Joaquin was saying over his shoulder. There were limousines outside, long and white;
within seconds, Joaquin and Sheryl were being hustled into one of them while others
from the party crowded in after. Julie stood and watched until all the dignitaries were
gone, then the reporters.
“Is something wrong?” Butch asked, already halfway across the parking lot.
“No.” Julie forced a smile, waved at his battered pickup.” Everything’s fine. Go
develop your pictures, Butch.”
He nodded and waved, hurrying off to his work, and for a long, long time, Julie
just stood alone in the burning south Texas sun.
Sopa de Estrellitas (“Star” Pasta)