3½ cups rhubarb (trimmed and cut   into ½-inch slices)
3½ cups strawberries, hulled/halved
½ cup light brown sugar, packed
½ cup sugar
¼ cup cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt
1 large egg yolk, beaten
2 frozen pie crusts

Preheat oven to 400º. Combine first 7 ingredients in a large bowl; toss gently to blend. Line pie pan with 1 pie crust and spoon filling into crust. Top with second crust; prick and crimp edges of 2 crusts. Brush with egg yolk, transfer to a cookie sheet, and bake for 20 minutes. Reduce oven temperature to 350º. Bake until filling thickens and pie is golden (about 1½ hours). Transfer to a rack and cool completely before cutting.

Yield: 6-8 servings

NOTE: The recipe actually submitted has a homemade pie crust and lattice topping. The crust/lattice recipe is available on the online edition’s recipe page.

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Adams-Edgeworth Inn
Monteagle, TN
www.assemblyinn.com

Fried Green Tomatoes

2 Green tomatoes (unpeeled),
sliced ½-inch thick
All-purpose flour, unseasoned
1 egg, beaten
Panko breadcrumbs
Vegetable oil

Dredge sliced tomatoes into flour. Dip each floured tomato slice into egg and coat with Panko (Japanese) breadcrumbs. Fry tomato slices in hot oil (350º). Drain on paper towels and serve hot as a side dish at breakfast or another meal.

Yield:  2 servings

NOTE:  Do not substitute any other type of bread crumbs for Panko breadcrumbs or the tomatoes will not be as crunchy or good.  These Japanese breadcrumbs are available at most Asian food markets. These tomatoes are also delicious served atop Eggs Benedict or served with a good salsa sauce flavored with green peppers and onions.

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