| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Not, Sent |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Tomatoes |
| 1/2 |
ts |
Salt, optional |
| 1/2 |
c |
Plain or Italian seasoned bread crumbs |
| 2 |
c |
Frozen corn, thawed |
| 2 |
tb |
EACH green onion, celery, onion, chopped |
| 2 |
tb |
Half and half |
| 1 |
tb |
Butter or margarine, melted |
| 2 |
tb |
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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