Fried Green Tomatoes, Version I

2 tablespoons margarine
3 green tomatoes, cut into wedges
garlic seasoning
2 teaspoons pasta sprinkle

Melt margarine in a medium skillet over medium heat. Add tomatoes, garlic seasoning, and pasta sprinkle. Fry tomatoes for 4-5 minutes or until tender, turning occasionally.

Fried Green Tomatoes, Version II

Yield: 15-18 slices
2 cups vegetable oil
3 green tomatoes
1 ½ cups buttermilk
2 eggs
1 teaspooon salt, divided
1 teaspoon black pepper, divided
½ cup self-rising flour, divided
½ teaspoon garlic seasoning (optional)

Heat oil to 350 degrees in a large heavy skillet or electric frying pan. Slice tomatoes ¼ inch thick. Mix buttermilk and eggs in a bowl. Add ½ teaspoon each of the salt and pepper and 1 tablespoon of the flour. Mix well. Place tomato slices in the buttermilk mixture. Mix remaining flour, salt and pepper in a separate bowl. Toss the tomato slices in flour mixture. Place in the hot oil, in batches to avoid overcrowding, and fry until golden brown and crisp, turning 2 to 3 times while frying. Drain on paper towels. Serve immediately, sprinkled with garlic seasoning if desired.

Make sure that every group participant can smell the food. Also let them smell the spices used for cooking the vegetables. Many of the residents talked about making fried green tomatoes when they were at home, especially those who lived in the South.