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MOLLY’S GEORGIA FRIED GREEN TOMATOES
Excerpt from Georgia’s Ghostly Getaways:
Fortunately for the modern traveler, Milledgeville managed to preserve much of
its antebellum architecture and flavor. You can still tour The Old Governor’s Mansion,
one of the South’s best examples of Greek Revival architecture. St. Stephen’s Episcopal
Church, where Sherman’s soldiers stabled their horses, is still in use as a house of
worship. The tale of a child who got the pipe organ replaced after Federal troops poured
molasses into the original organ is a case of fact being more interesting than fiction.
The Old Governors Mansion seems to have multiple spirits. There is Molly, who
spent her life as the cook. Delicious smells emanate from the basement kitchen although
the huge red brick fireplace is no longer used for cooking. When you tour the mansion
you may witness unusual phenomena. Others have. At a tour in 1992, all the lights
flickered as if keeping time to unheard music. Workers have heard footsteps and even
seen apparitions. Servants tell of beds being unmade by spirits after the room is cleaned.
In an interview with James C. Turner, the curator of the Mansion, he stated “ This was a
house of life and death. Governor Brown’s younger brother, John Brown, returned here in
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864 severely wounded in battle. He died here and was laid out in the rotunda. From time
to time people have heard him groaning in his pain. Likewise, Governor Cobb’s three-
year-old daughter, Aurora died on the upper floor. People sometimes hear a little girl
crying, ‘Mama, Mama’.”
Are these spirits still earthbound in this place and era of so much tragedy? You
can judge for yourself. Tours are held Tuesday through Sunday.
Molly’s Georgia Fried Green Tomatoes
Ingredients:
Several green tomatoes
Flour (self rising)
Cornmeal (yellow self rising is best)
Salt and pepper to taste.
Vegetable oil
Buttermilk (regular milk can be substituted)
Instructions:
Mix equal parts of flour and cornmeal. Season liberally with the salt and pepper. Slice
tomatoes in about ¼- to ½-inch slices. Dredge in the flour mixture then in the milk then
back in the flour mix to coat well until all of the tomato slices are coated. Meanwhile heat
about ½ inch of vegetable oil in large skillet (cast iron is best). When oil is very hot, toss
in tomato slices. Tomatoes will brown quickly then turn to brown other side. Remove and
drain on a paper towel and enjoy while hot.
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