For my own part, I have never ceased to rejoice that God has appointed me to such an office. People talk of the sacrifice I have made in spending so much of my life in Africa. Is that a sacrifice which brings its own blest reward in healthful activity, the consciousness of doing good, peace of mind, and a bright hope of a glorious destiny hereafter? Away with the word sacrifice. Say rather it is a privilege. Anxiety, sickness, suffering, or danger, now and then, with a foregoing of the common conveniences and charities of this life, may make us pause, and cause the spirit to waver, and the soul to sink; but let this only be for a moment. All these are nothing when compared with the glory which shall be revealed in and for us. I never made a sacrifice.

David Livingstone

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Side dish, Vegetables	6	Servings

INGREDIENTS

6		Tomatoes; ripe
		Salt
1	md	Green pepper; diced
1	sm	Onion; chopped
1/4	c	Butter; melted
1	c	Rice;regular, cooked
1		Egg; well beaten
1/4	ts	Oregano
1/4	ts	Ground basil
1/2	ts	Salt
1	c	Cheddar cheese; shredded
4	sl	Bacon; cooked and crumbled

INSTRUCTIONS

Wash and cut tops off tomatoes; scoop out pulp. Sprinkle inside of tomato
shells lightly with salt; invert to drain. Chop pulp.
Saute green pepper and onion in melted butter.  Add tomato pulp, rice, egg,
and seasonings; mix well. Stir in cheese and bacon, saving a small amount
of each to sprinkle on top of each tomato.
Fill tomatoes with rice mixture.  Sprinkle tops with reserved cheese and
bacon.  Place tomatoes in a greased shallow baking dish; add a small amount
of water, and bake at 350 degrees for 25 to 30 minutes.
SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy
Coleman.

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