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Corn-stuffed Tomatoes

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CATEGORY CUISINE TAG YIELD
Dairy Italian Not, Sent 6 Servings

INGREDIENTS

6 Tomatoes
1/2 t Salt, optional
1/2 c Plain or Italian seasoned
bread crumbs
2 c Frozen corn, thawed
2 T EACH green onion, celery
onion chopped
2 T Half and half
1 T Butter or margarine, melted
2 T Mozzarella cheese, shredded
1/4 c Water

INSTRUCTIONS

Cut a thin slice off the top of each tomato; scoop out and discard
pulp. Sprinkle salt inside tomatoes, if desired. Invert on paper  towel
to drain. Combine bread crumbs, corn, green pepper, celery,  onion,
cream and butter; spoon into the tomatoes. Place in an  ungreased
13x9x2-inch baking dish. Sprinkle with cheese. Pour water  into the
baking dish. Bake, uncovered, at 350° for 30 minutes or  until
tomatoes are tender.  Recipe by: Taste of Home - June/July 1997 Posted
to MC-Recipe Digest  V1 #634 by The Taillons
<taillon@access.mountain.net> on Jun 03, 1997

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“The great mystery is not unanswered prayer; it’s unfinished prayer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 603
Calories From Fat: 558
Total Fat: 63.2g
Cholesterol: 6.8mg
Sodium: 1184.3mg
Potassium: 393.4mg
Carbohydrates: 9.7g
Fiber: 2.1g
Sugar: 5.2g
Protein: 2.9g


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