1 lb Tomatoes, green

1 Pepper, red for contrast

1/2 c Cream

Butter or oil for frying Salt and pepper to taste Core and cut green tomatoes. The skin may be a problem depending upon the age of the tomatoes;if necessary, peel the skins. Melt butter or shortening;fry the tomatoes until they become translucient but not mushy. Season and add the pepper for colour; add the cream being careful that it does not curdle. Enjoy Posted by Helen Peagram in Intercook