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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Country Style Tomatoes Recipe

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This recipe for Country Style Tomatoes is from HARVESTLAND CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lg tomatoes
8 oz cream cheese
1/4 cup minced fresh parsley (or chives)
1 1/2 tsp,minced fresh basil or 1/2 tsp. dried
1 clove garlic, minced
1/4 tsp. salt
1/4 cup flour
1 cup panko breadcrumbs
1 egg
1 tbsp. milk
3 tbsp.butter
3 tbsp. olive oil
Directions:
Directions:
Cut each tomato into 4 thick slices and place on paper towels to drain. In a small bowl, beat cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese over 8 tomato slices and top with remaining slices.
Place flour and bread crumbs into shallow bowls. In another bowl, whisk egg and milk. Coat top and bottom of each sandwich with flour, then egg mixture, then coat with crumbs. In a large skillet, heat butter and olive oil over medium heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towel and serve immediately.

Note: I used beefsteak tomatoes and found those were a little too big. I think regular sized tomato will work better if you are using as a side dish. If that will be the meal then use larger tomato and serve with salad.
Number Of Servings:
Number Of Servings:
8

 

 

 

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