Meet the Cook: If you follow the recipe directions, you should end up with firm tomatoes. It's been a tried-and-true method for me.
I started cooking as a teenager. My first meal was spaghetti, and it was so salty we couldn't eat it! My husband and I are retired. We have two grown children and three grandchildren.
-Clara Mifflin, Creal Springs, Illinois
This recipe is:
Originally published as Green Tomatoes Parmesan in
July/August 1996, p31
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Reviewed on Jan. 19, 2010 by twodots
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