Fruit Salad

I'm always looking for an easy dish to make for a family gathering, picnic, or just Sunday afternoon barbecue. My grandmother brought this dish to our most recent family dinner. The kids loved it. Roger loved it. It's light and refreshing without being too sweet. Since it doesn't use any dairy, it's not a big deal if it sits on the picnic table while the burgers are cooking.

1 crisp apple, diced
1 can Mandarin oranges, drained
1 banana, sliced
1 can pineapple tidbits with juice


Combine all ingredients. The pineapple juice will keep the bananas from turning brown.

Fried Green Tomato BLT

I was going to call this recipe a BL(FG)T, but then it occurred to me that civilians might not appreciate acronyms quite like the Army does. Whatever you choose to call it, this sandwich was heaven. First there is the fried bacon. I could eat bacon right out of the pan all day long, but when you add the tangy, salty fried green tomatoes it's just about the tastiest thing you can feed your mouth. Now my kids turned up their noses at the tomatoes, but I considered that a bonus....more for us. I do wonder if the kids get suspicious when I make them eat their green beans, but I encourage them to hand over their green tomatoes.

bacon
3 green tomatoes, sliced 1/4 inch thick
2 eggs
1/2c milk
1/2c flour
3 Tsp cornmeal
2 tsp salt
1 1/2 tsp pepper
toasted bread
lettuce
mayonnaise
salt and pepper

On medium or medium-high heat, fry your bacon in a skillet. Drain the bacon on a paper toweled plate. Don't pour off the bacon grease.

Crack the eggs into a small bowl. Pour in milk and whisk together. In another small bowl, combine flour, cornmeal, salt, and pepper.

Dredge the slices of green tomato (one a time) in the flour mixture. Shake of the excess and dip into the egg mixture. Now back in the flour mixture. Place the tomatoes in the hot oil and cook for 2 minutes on each side. Place the tomatoes on a paper toweled plate to drain the excess oil.

Construct the sandwiches by pulling mayonnaise on the toast. Sprinkle with salt and pepper. Top with bacon, lettuce, and the fried green tomatoes. Top with the other slice of bread.

(This recipe makes about five sandwiches depending on how much of your bacon gets stolen by snacking kids while you are cooking.)

Fried Green Tomatoes

3 green tomatoes, sliced 1/4 inch thick
2 eggs
1/2c milk
3 cups canola oil (Bacon grease is better if you have it.)
1/2c flour
3 Tsp cornmeal
2 tsp salt
1 1/2 tsp pepper


Pour oil into a skillet. Heat it on med-high. Crack the eggs into a small bowl. Pour in milk and whisk together. In another small bowl, combine flour, cornmeal, salt, and pepper.

Dredge the slices of green tomato (one a time) in the flour mixture. Shake of the excess and dip into the egg mixture. Now back in the flour mixture. Place the tomatoes in the hot oil and cook for 2 minutes on each side. Place the tomatoes on a paper toweled plate to drain the excess oil.

Serve with Ranch dressing. If you forgot the ranch (or don't like ranch) no worries...eat these little puppies plain and they are still the best thing you'll eat today.

Greek Salad

1/2 cucumber, quartered long the way and sliced thickly
1/2 tomato, chucked
8-10 olives
red onion, thinly sliced
feta cheese
Basil Parmesan Vinegarette (It's a Kraft dressing make with Extra Virgin Olive Oil)

This is a recipe that I make for myself when the kids want something like Mac and Cheese for dinner. I hate mac and cheese, but I don't want to deny them this American childhood rite of passage. The amounts of the above ingredients are approximate. I don't usually measure them out, but for this blog I counted so you'd have an idea of the ratio of vegetables. Feel free to use more or less depending on your preference. The ingredients above are for one serving.

Quarter the cucumber the long way and slice the cucumber into thick slices. I usually quarter the tomato too and chuck it. The other halves I put in the fridge for the next day. Open a can of whole olives. I use the small, but it doesn't make any difference. Toss 8-10 olives into the salad. Thinly cut one or two slices of red onion. Now cut the slices in to quarters. Toss in the salad. Sprinkle salad with feta cheese. Drizzle some Basil Parmesan Vinegarette on the salad. I think Kraft also makes a Greek Salad dressing, but they don't carry it at my grocery store. Serve immediately.