• 4 firm red or green tomatoes - medium size
• 1/2 cup evaporated milk
• 1 1/4 cups flour
• 1 cup cracker or cornflake crumbs
• 6 slices bacon
• 2 cups milk
• Salt & pepper, to taste

Preparation -
Slice each tomato into 3 thick slices. Pour evaporated milk into a bowl; Combine 1 cup flour and cracker crumb; Place on waxed paper. Dip tomatoes in crumb mixture, then milk, then crumbs again. coating well. Place in refrigerator to chill for 1 hour. Fry bacon, drain and set aside. Sauté coated tomato slices in bacon drippings until coating is light brown. Place fried tomatoes on a paper towel lined plate.

Prepare creamed gravy - Stir 1/4 cup flour into pan drippings. Slowly add 2 cups milk and cook until slightly thickened, stirring constantly. Reduce heat and simmer 2 more minutes. Add salt and pepper to taste. Top each fried tomato slice with a half piece of crisp bacon and spoon creamed gravy over top before serving.