Traditional Fried Green Tomatoes make an interesting appetizer or first course served with Creamy Horseradish Sauce. NASHVILLE, Tenn. - Fried green tomatoes - a Southern specialty believed to have originally become popular as a substitute for meat or fish during the Depression - are enjoying a new appreciation by young chefs and cooks.

"Although green tomatoes may be battered or breaded in many different ways, I prefer the old-fashioned way of simply coating the tomato slices in cornmeal and frying them in butter," says Linda Carman of Martha White Kitchens. "I did discover that I could get more corn meal to stick by dipping the slices in egg white. If you prefer a spicier version, feel free to add your favorite seasonings to the com meal."

Fried green tomatoes are traditionally served as a side dish, but this recipe with a horseradish sauce makes an interesting appetizer or first course.

Fried Green Tomatoes With Creamy Horseradish Sauce

SAUCE:

1 (8 oz.) container sour cream (about 1 cup)

2 tablespoons mayonnaise or salad dressing

1 tablespoon Dijon mustard

1 tablespoon prepared horseradish

Salt and freshly ground pepper, to taste

TOMATOES: 3 to 4 green tomatoes Salt

1 egg white

1 cup Martha White® Self-Rising Corn Meal Mix

1/2 cup butter or margarine

1 teaspoon pepper

In small bowl, combine all sauce ingredients; mix well. Cover and refrigerate.

Slice tomatoes about 3/8 inch thick. Sprinkle lightly with salt. In shallow dish, beat egg white with fork. Place com meal mix on plate or in shallow dish.

In large skillet over mediumhigh heat, melt 2 tablespoons butter. Dip tomatoes in egg mixture then in com meal mix to coat. Add tomato slices to skillet in single layer.

Cook over medium-high heat until golden brown; turn and cook until browned on other side. Drain on paper towels. Repeat with remaining ingredients, adding butter as needed. Serve warm with Horseradish Sauce. 6 servings.