Fried Green Tomatoes

Bread tomatoes in the seasoned cornmeal/flour mixture, and brown in hot oil. (Practically nothing will be left in the frying pan.) Set aside some riper tomatoes, after frying, to squish up [sic] into the gravy (about 3-4 pieces); place remainder in a shallow baking dish. Return reserved tomatoes to frying pan; "squish 'em up with a pancake turner" [spatula]. Put enough milk in the pan to make the gravy. Season to taste (tabasco, salt, pepper). Serve immediately in baking dish.