4 large green tomatoes (about 2 pounds)
1/4 cup sugar
3/4 cup all purpose flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons bacon drippings
6 tablespoons vegetable oil

Remove and discard a thin slice from tops and bottoms of tomatoes; cut tomatoes into 1/4 inch thick slices. Layer tomato slices in a small, deep dish, sprinkling each layer with sugar; let stand one hour. Drain tomato slices, reserving sugar liquid. Combine flour, salt and pepper in a shallow dish; dredge tomato slices in mixture. Heat 1 tablespoon bacon drippings and 2 tablespoons oil in a large cast-iron skillet over medium to high heat until hot; add about one-third of tomato slices. Cook 2-3 minutes on each side until golden. Drain on paper towels. Repeat procedure twice with remaining tomato slices, bacon drippings, and oil. Drain off pan drippings, reserving 1 tablespoon in skillet. Stir reserved sugar liquid until sugar dissolves. Add to drippings in skillet; bring to boil. Cook over medium heat, stirring constantly, 1 minute or until slightly thickened. Place fried tomatoes on a serving platter and drizzle with sugar mixture. Serve immediately. Makes 4-6 servings. From July, 1995 Southern Living magazine.