Leftover buttermilk needn't be wasted

By Ellen Folkman

1/2 cup grated Parmesan cheese1/2 teaspoon pepperST. PETERSBURG TIMES2 teaspoons baking powderSource: Angela Foushee, Palm Harbor, Fla.Onion Cheese BiscuitsSource: Cindy Shea, Spring Hill, Fla.Fried Green TomatoesFor cooks who find themselves with buttermilk left over from recipes they don't make often, here's one option that also can take care of abundance in the garden: Fried Green Tomatoes.1 teaspoon salt1 teaspoon garlic powderIn a large bowl, combine flour, sugar, baking powder, onion powder, garlic powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in 11/4 cups cheddar-Monterey Jack cheese and the Parmesan cheese. Stir in buttermilk just until moistened.Sprinkle hot tomatoes with salt and serve immediately.Salt to taste1/2 cup all-purpose flour, divided2 cups shredded cheddar-Monterey Jack cheese, divided1 cup buttermilk1/2 cup buttermilk3 medium-sized green tomatoes, cut into 1/3-inch slicesAnother option for using up buttermilk is biscuits.1 tablespoon sugarCombine egg and buttermilk and set aside. Combine 1/4 cup all- purpose flour, cornmeal, salt and pepper in shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture and dredge in cornmeal mixture.1/4 cup cold butter1/2 cup cornmealMakes 1 dozen.1/4 teaspoon salt1/4 teaspoon baking soda1 teaspoon onion powder2 cups all-purpose flourMakes 4 to 6 servings.Vegetable oil1 large egg, lightly beatenPour oil to a depth of 1/4 to 1/2 inch in a large cast iron skillet or heavy-bottomed skillet. Heat to 375 degrees. Drop tomatoes, in batches, into hot oil and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. (A rack will keep them crispy.)The recipe calls for the use of a cast iron skillet. A heavy- bottomed skillet will work, but the cast iron will produce a crunchier crust. The tomatoes are best enjoyed hot.

Source: Angela Foushee, Palm Harbor, Fla.