3 medium green tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup cornmeal
1/3 cup bacon drippings or oil

Slice tomatoes 1/4-inch thick; sprinkle with salt and pepper. In a bowl, pour corn meal and thoroughly coat slices of tomato. In a large skillet, heat bacon drippings or oil until hot. Add coated tomatoes and brown on both sides over medium heat. Drain.