Name: Corn-Stuffed Tomatoes
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

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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