FRIED GREEN TOMATOES

4-5 green tomatoes

1 c. buttermilk

1 c. cornmeal

½ c. all-purpose flour

¼ c. Parmesan cheese

¼ c. chopped fresh parsley

1 tsp. salt, divided

¼ tsp. freshly ground black pepper, divided

¼ c. vegetable oil

Cut tomatoes into ½-inch thick slices. Put into a bowl and add the buttermilk. Soak for 5 minutes. In a mixing bowl; combine cornmeal, flour, Parmesan cheese, parsley, ½ tsp. salt and 1/8 tsp. pepper. Remove tomato slices, one at a time, from milk. Remove excess milk and dredge tomato slices in cornmeal mixture. Place on a rack and refrigerate for 20 minutes. Remove from refrigerator alnd dredge again. Preheat oven to 200

°F. Tomatoes may need to be cooked in batches and they can be kept warm. In a large pan over medium heat, heat vegetable oil. Allow 2 to 3 minutes for oil to get hot. Fry tomatoes a few at a time for 3 to 4 minutes per side, or until golden brown. Drain on rack. Place in warm oven while the balance of the tomatoes is being cooked. Season with remaining salt and pepper. Yield: 6 servings.

Point Vicente Lighthouse, Rancho Palos Verdes, California, was built in 1926. During World War II, the beacon, which shined 20 miles out to sea, was shrouded and dimmed so as not to provide any navigational help to possible enemies offshore.

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