Title: Stuffed Tomatoes-1
Categories: Vegetable
Yield: 8 Servings

8	md	Tomatoes
8	ts	Mustard
2	pk	Frozen corn souffle; thawed
8	sl	Bacon; cooked and crumbled
		Parmesan cheese

Cut a thin slice from the top of each tomato and scoop out pulp, leaving shell. Do not peel tomatoes. Drain shell upside down 20 minutes. Spread inside of each shell with 1 teaspoon of mustard. Divide corn and bacon into tomatoes. Sprinkle Parmesan cheese over each tomato. Arrange snugly in a baking dish and bake uncovered at 375ø for 30 minutes, or until golden brown on top.

Serves 8

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Mrs. Andrew A. Payne, Jr.

previous

next