Irondale Cafe - Original. Great for eggplant, onion rings, zucchini squash and more! Special offer inside. These are the same recipes my family and I have enjoyed for years - down-home and delicious! - Fannie Flagg, author of Fried Green Tomatoes at the Whistle Stop Cafe. On a lazy afternoon eighty years ago, at a whistle stop nestled beside the tracks just east of Birmingham, a tradition of down-home cooking was born. That's when the first batch of fried green tomatoes was served at the Irondale Cafe. Some fifty years later, Fannie Flagg would write a book about the same whistle stop and the recipes perfected over thousands of meals shared with family and friends. Today the Irondale Cafe seems frozen in time as those giant freight and passenger trains rumble by. The cafe still carries on the legacy of down-home family cooking, and for over eighteen years Bill and Mary Jo have offered their delicious secrets with their Original Whistlestop Recipes. From their heart to your table, enjoy the memories of good times shared at the Original Whistle Stop Cafe. Commitment to Quality: The Irondale Cafe has a rich tradition of providing consistently high quality nutritious and delicious foods. Now, with our Original Whistle Stop recipes, you can taste the proud heritage of great southern goodness at its best. Irondale Cafe Original Whistle-Stop Recipes. www.whistlestopcafe.com. Made in USA.
9 oz (255.1 g) x 6
9 per pack
Fried Green Tomatoes: 4 green tomatoes (see note); 1 package Original Whistle Stop Fried Green Tomato Batter Mix; 1 to 1-1/4 cup water; salt. Wash tomatoes and slice 1/4 inch thick. Set slices aside. In medium bowl, combine Batter Mix and water. Use less water for thicker crust and more water for thinner crust. Stir to smooth consistency. Heat vegetable oil in skillet to 375 degrees F or deep fryer to 300 degrees F. Dip tomato slices in batter, one at a time. Immediately drop each slice into hot oil and cook until brown, turning to brown on both sides. Remove slices from oil. Stand in colander over another pan to drain. Sprinkle with salt to taste. Note: Green tomatoes should be very firm with no visible red or pink. Only green tomatoes have the proper texture for frying. Other Uses: Onion rings, squash, zucchini, eggplant, dill pickles, okra and corn dogs.
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