2 medium tomatoes
1 egg yolk beaten and 1 tsp. water

Combine:
1/4 cup cornmeal
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp dill weed

Slice tomatoes thin (1/4 inch) and place on paper towel to absorb moisture.
Mix cornmeal, flour and seasonings.
Dip slices in egg batter, then cornmeal mixture.
Heat bacon drippings or oil until hot and fry until lightly brown, then turn and fry on other side. Place on paper towel to absorb excess grease.
Serve with grated parmeasan cheese, favorite dill sauce or ranch dressing and bacon.

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