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    5 medium-size green tomatoes (fresh from the garden is best!)
    1 1/2 cups cornmeal
    4 tablespoons bacon drippings (if you don't know what this is,
    you probably won't like fried green tomatoes!)

Wash tomatoes thoroughly and slice into 1/2-inch slices. Dip tomatoes in water or milk (some people
like to dip the tomatoes in eggs), then roll in cornmeal.

Fry in bacon drippings, flipping once when golden brown. This Southern dish is perfect as a meal by
itself, or even better when served with fried or baked chicken.

Fried chicken is always a Southern favorite, but this is an interesting recipe that combines the taste of
both fried and baked chicken with a wonderfully thick crust. (Serves 6)

    1 cup shortening
    1 whole fryer chicken
    30 round snack crackers (such at Ritz®)
    2 cups plain flour
    1 1/2 cups milk
    2 eggs, well beaten
    1 teaspoon sugar

Preheat oven to 350 degrees. Cut fryer just like your Mama taught you, in serving-sized pieces, then
salt and pepper the chicken.

If you have an old fashioned iron skillet, place it on top of the stove and melt the shortening over
medium heat (if not, a good frying pan will work).

Crush snack crackers with a rolling pin until fine like cornmeal (or for less mess, place crackers in a
Ziploc® bag while rolling), then mix with flour.

Mix milk, eggs and sugar in a small bowl (shallow is best), then dip the chicken pieces in that mixture
before rolling in the crackers and flour mixture. Make sure chicken is covered as thoroughly as
possible, then place quickly in the hot skillet. Brown chicken, then place in a large baking dish (square
or rectangle) and place in pre-heated oven. Bake for one hour, then sprinkle with paprika.

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