Tomatoes Cornbread Dressing

What to do with so many tomatoes..

I came up with one recipe for so many home grown tomatoes, I think you will enjoy.

Tomatoes Cornbread Dressing great little Sunday side dish with that Fried Chicken And Purple Hull Peas.

Have no idea at this moment on what to do with the over ripe Tomatoes now...they are REALLY ripe and they are still coming!!!

Direction:

10 large tomatoes

1 large onions chopped

black pepper and salt to taste

1/2 pound chicken fat add 1/8 cup oil to help with the cooking of the dripping.

Small pan baked cornbread

Fry bacon or salt pork until good brown in a frying pan and set a size with dripping in a bowl.

Chopped tomatoes in medium pieces and place in frying pan with 4 tablespoon of bacon dripping cook until mashed.

Add chopped onion cook until clear looking

Add bacon and dripping cook on low and slow until the tomatoes juicy become a sauce.


Crumble Cornbread on top and let set about 5 mins.

Sweet And Sour Chicken

1 pound boneless skinless chicken breasts cut into bite sized pieces

Salt and black pepper lightly

1/2 cup cornstarch [not flour]

2 well beaten eggs

1/2 cup Peanut oil to fry

For the sauce:

1 tablespoon oil

1/2 tablespoon minced garlic

1 tablespoon minced onion

1/2 each diced green and red bell pepper

1/4 cup cider vinegar

2 tablespoon soy sauce

1/8 teaspoon sesame oil

1/2 cup ketchup

1/2 cup sugar


Garnish:
Chopped scallions
Sesame seeds

Season chicken with salt and pepper. Coat them with cornstarch, dip in beaten egg and fry until golden, crispy and cooked done through. place aside on paper towel.

In a large pan, heat oil and fry garlic and onion until fragrant.

Add the bell peppers, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.

When the sauce get thick add the chicken. Toss to coat.Garnish with chopped scallions and sesame seeds.

Place in a to go box and serve with white steam rice.