Pennsylvania Dutch Tomatoes
4 tbsp. butter or oleo
6 firm tomatoes, red or green
4 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. brown sugar
1 c. heavy cream
Cut tomatoes in thick slices; dip in flour mixed with salt and pepper. Sprinkle
with brown sugar. Heat butter in large skillet; add tomatoes and cook slowly.
Turn over and sprinkle again with brown sugar. When tomatoes are tender, add
cream and cook until bubbles. Arrange tomatoes on a serving platter and pour
sauce over them. Serves 6.