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MORE FOR THE GRILL!

© Vaudie E. Harrison

Last week I gave you some recipes for the grill. Recipes that you can use for the upcoming Labor Day Holiday--or any other time you should feel the need to grill some goodies.

Well, here's some more for you.

Let's get cooking! <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SOUTHERN FRIED GREEN TOMATOES

4-6 Large Firm Green Tomatoes (Washed)

Salt and Pepper (To Taste)

Garlic Salt or Powder (To Taste)

Yellow Corn Meal (As Needed) 1/4 Cup Bacon Fat or Shortening

4-6 Eggs (Beaten)

Slice the Tomatoes into thick slices (Approx 3/8-1/2" Thick). Sprinkle well with the Salt, Pepper and Garlic Powder or Salt. Coat each slice well with the Yellow Cornmeal. Dip each slice into the Beaten Eggs and dredge in again in the Cornmeal, being sure to coat each slice well. Heat the Bacon Fat or Shortening in a medium skillet on your grill and cook the Tomato Slices until they are golden brown--approx. 3-5 minutes per side. Drain on paper towels before serving. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

I've noticed, over the past few months, a number of people talking about what they call "Packet Cooking". They all seem to talk about it as tho it's something new and wonderful. Well, it is convenient and easy--especially when it come time to clean up things. But new it isn't. You see, I've been cooking that way over campfires and grills for a whole lot of years. This method of cooking is really handy when it's time for a camping trip because you simply make up the "Packets" before leaving home and toss them around the campfire while you finish pitching the tent and the other chores involved in setting up your camp. By the time camp is finished, the meal is ready to eat. Works out great!

Here are some tips on "Packet Cooking".

1. Center ingredients of packet on 1 sheet (18 by 24-inches) of heavy duty aluminum foil. I personally prefer a double thickness of foil. Bring up the sides of the foil and double fold.

2. Double fold each end to seal the packet.

3. After cooking, use a knife to open the packet; allow steam to escape.

4. I use 1/2 of a stick of Margarine on top of whatever I'm cooking, but if you happen to be on a diet that won't allow you to do so, then toss on a couple of ice cubes instead. This will give enough moisture to steam whatever you are cooking just as the Margarine does. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CORN ON THE COB

1 Doubled Sheet of Alum Foil (18X24 inches)

The copyright of the article MORE FOR THE GRILL! in Recipes 1880-1960 is owned by Vaudie E. Harrison. Permission to republish MORE FOR THE GRILL! in print or online must be granted by the author in writing.