Fried Ripe Tomatoes
6 med. tomatoes, thickly sliced ½ c. plus 2 tbsp. flour
1 tsp. salt 1 tsp. sugar
¼ c. plus 2 tbsp. butter or margarine 1 ¼ c. milk
¼ tsp. sweet basil

Dip tomatoes in 1/3 cup flour blended with salt and sugar. Brown quickly in ¼ cup butter; remove to serving dish. Add remaining butter to drippings; blend in remaining flour and milk. Cook until thickened, stirring constantly. Pour over tomatoes; sprinkle with basil. Serve. Yield: 6 servings.



Fried Green Tomatoes
4 or 5 med. green tomatoes 1/3 c. flour
3/4 tsp. salt Few grains of pepper (opt.)
¼ c. shortening

Wash tomatoes; remove stem ends. Cut crosswise into 1/2-inch slices. Blend flour, salt and pepper; dip tomato slices into mixture. Brown quickly on one side in shortening; turn. Reduce heat; cook until soft in center. Remove to hot platter.

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Thyme is native to the Mediterranean areas and Asia

The dried or fresh flowers and leaves are used many foods, and the dried, brownish-green leaves are often ground and blended with other herbs to be used in special stuffings and seasonings. In Switzerland thyme is used to flavor a special creamy goat's-milk cheese, and the famous Benedictine liqueur is flavored with thyme. Creams, custards, croquettes, vegetable cocktails, fish, shellfish, meat, stuffings, chowders, and soups are all improved by the use of this warm, pungent herb. Salads and sauces owe much to thyme; butters, jellies, and vinegars are intriguing and delicious when flavored with it.

APPETIZERS Seafood cocktails, vegetable-juice cocktail Use 1/8 teaspoon dried herb for each serving; sprinkle on top; then stir just before serving.

BOUQUET GARNI: Use 1 sprig fresh thyme.

CHEESES: Cottage, cream. Blend in 1/2 teaspoon dried thyme with 1/4 pound cheese. Serve as sandwich or on canapes.

CHOWDERS: Clam, fish. Add 1 teaspoon freshly minced thyme or 1/4 teaspoon dried thyme to both cream and plain chowder.

EGGS: Shirred eggs. Sprinkle lightly with thyme before placing in oven.

FISH: All kinds, both lean and fat, baked, broiled, sauteed. Lightly sprinkle dried herb on fish before cooking; also serve fish with herb butter.

GAME: Rabbit, venison, stew. Use 1/2 teaspoon dried herb with other ingredients.

MEATS: Boiled, braised, or pot roast, roast of beef, lamb, mutton, pork, and veal. Rub meat lightly with herb before cooking.

POULTRY: Chicken, turkey. Use in stuffings

SALADS: Aspic, tomato. Use 1/4 to 1/2 teaspoon dried thyme. Beets, pickled. Use 1/4 teaspoon; blend dried herb with liquid. Sea food. Use 1/2 to 1/4 teaspoon in dressing for sea food; either mayonnaise or herb dressing.

SAUCES: Creole, Espagnole, or any tomato sauces. Use 1/2 teaspoon dried herb with other ingredients.
soups: Beet, clam chowder, gumbo, vegetable. Use 1/a to 1/2 teaspoon dried thyme, as suggested.

STEWS: Lamb, mutton, veal. Use 1 sprig fresh thyme or 1/2 teaspoon dried thyme with other ingredients before cooking.

STUFFINGS: Chicken, goose, turkey, veal. Use 1/2 to 1 teaspoon thyme, as suggested in recipes.

VEGETABLES: Beans, beets, carrots, eggplant, mushrooms, onions, and potatoes. Add 1/2 teaspoon dried thyme to vegetable baked, boiled, or sauteed; or blend herb with melted butter to be poured over vegetables just before serving.

For 4 servings use approximately:
1/8 to 1 teaspoon dried herb, 1 to 2 teaspoons freshly minced thyme leaves. 1/8 to 1/2 teaspoon ground thyme.

SAUTEED COLLARDS AND KALE
1 Iarge bunch collards. 1 Il4 Ibs
1 large bunch kale, l 1/4 lbs
3 tablespoons olive oil
6 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 teaspoons fresh lemon juice

Rinse collards and kale well in a large bowl of cold water.
Drain and cut off the tough stems. There will be about 3l4 pound of each green.
Cut leaves into 1!4-inch strips. There will be 6 to 8 tightly packed cups.

In a well-seasoned wok, heat the olive oil over moderately high heat.
Add the garlic and cook, stirring, 30 seconds.
Add half of the greens and cook, stirring, 30 seconds.
Add half of the remaining greens and cook stirring, for about 1 minutes, until they begin to wilt.
Add balance of the remaining greens and cook, stirring constantly, for 8 to 10 minutes, until the greens darken slightly and are fairly tender.
Season with the salt, pepper, and lemon juice.
Serves 4.

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