Tomato Chops Recipe

Measure three-quarters of a cup of tomatoes after the water has been

drained off, put in a saucepan over the fire and stir into it a cupful

of mashed potatoes, a heaping tablespoonful of butter, salt and pepper

to taste, half a cup of grated bread crumbs. Mix thoroughly and add one

egg beaten light. Remove from the fire, turn into a deep plate, let it

get cold, then form in the shape of chops, dip in egg and roll in dried

bread or cracker crumbs and fry a nice brown in boiling fat. Arrange on

a platter and serve with tomato sauce, or place around a dish of stewed

tomatoes.

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