Sliced green tomatoes (about 1/2 inch thick)
mixture of 1/2 cornmeal, 1/2 flour
salt and pepper to taste
Bacon grease (or oil), about 1/4 inch
Bread tomatoes in the seasoned cornmeal/flour mixture and brown in hot oil. (Practically nothing will be left in the frying pan.) Set aside some riper tomatoes, after frying, to "squish up" [sic] into the gravy (about 3-4 pieces); place remainder in a shallow baking dish.
Return reserved tomatoes to frying plan; "squish" them up with spatula. Put enough milk in the pan to make the gravy. Season to taste (tabasco, salt, pepper). Serve immediately in baking dish.
