Fried Green Tomatoes Cajun

This batter is also good to coat shrimp and onion rings. Add or subtract the amount of flour in the Battering mixture to individual preference of a heavy or light coating.

Yield: 2-4 servings

BATTERING
1 cup whole buttermilk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon Hungarian hot paprika, or a small pinch cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon Worcestershire sauce
1/2 teaspoon granulated sugar or 1 packet Splenda®

2 large very firm green tomatoes

DIPPING
1 cup all-purpose flour
Pinch of salt
Pinch Hungarian hot paprika
Oil to cover the bottom of a skillet

1. Combine the ingredients for Battering.
2. Slice the tomatoes approximately into 1/4-inch thickness. Dip each separately into the Battering mixture, coating well.
3. Combine the Dipping mixture in a plastic bag. Drop the tomato slices in and shake until well coated.
4. Set the tomatoes into bubbling oil. Do not crowd the pan. Fry on both sides in the oil over medium heat until nicely browned. Cooking time should be approximately 3 minutes. Drain on paper toweling.


Tune in Comcast Channels 22 & 199 to watch host, Valerie Hart, interview chefs in their kitchens in "The Back of The House"

Baked Cranberries with Splenda®

Yield: 4-6 Servings

12 ounces fresh cranberries (usually 1 bag)
4 packets Splenda®
1/2 cup fresh orange juice
8 inch X 3 7/8 inch X 2 inch loaf pan (This is the exact size of the disposable pan found in supermarkets)

1. Preheat oven to 350°F.
2. Wash and pick over the cranberries. Discard any that are soft or blemished.
3. Toss the berries with the Splenda and orange juice and fill the loaf pan.
4. Bake 30 minutes, or until soft and bubbly.

Tune in Comcast Channels 22, Brighthouse 199, Florida Cable 4, to watch host, Valerie Hart, interview chefs in their kitchens in "The Back of The House"