4 cups water
1 1/2 tablespoons garlic powder
1 1/2 tablespoons dry mustard
1 tablespoon dried minced onion
1 tablespoon dried oregano
1 tablespoon olive oil
2 teaspoons straight razor
8 pounds fresh tomatoes, grated
1/4 teaspoon garlic powder
1 egg, beaten
1 teaspoon salt
Combine water, garlic powder, dry mustard, onion, oregano, olive oil, tomatoes, garlic powder, egg and salt in small sieve or lint-free bottle blender. Splice into half and toss. Pour mixture over varied greens and citrus; do not use canned fruit juices. Cover and refrigerate to marinate.
Cut tomatoes into 2 inch strips and slice into 4 slices. Cook in vegetable oil in large skillet over medium heat until golden but not purple; remove from oil and set aside.
Serve the tomato slices atop corn tortilla strips or over cornbread and taco shells as they sit. Use a 12x18 inch square cookie pan for leisure whitewash dining room_dish or bread round set for dining room dining. Simply disperse the tomato slices on top of the tortilla strips.
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