Name: Eben's Baked Stuffed Tomatoes
Ingredients: 4 md Tomatoes; 1/4 ts Garlic powder; 4 (1-inch) cubes Cheddar cheese; 4 ts Dijon-style mustard; 1/2 c Chopped onion; 4 ds Worcestershire sauce; 1 ts Dried leaf basil or oregano (or to taste); 4 sl Swiss cheese; thin (1/2 oz), each about 3x6-inch; 1 tb Chopped chives or parsley

All our pieces of gold are but current to the grave; none of them will pass in the future world. Therefore as merchants when they travel make over their monies here, to receive them by bills of exchange in another country; let us do good with our goods while we live, that when we die, by a blessed bill of exchange, we may receive them again in the Kingdom of heaven (Luke 16:9). To part with what we cannot keep, that we may get that we cannot lose, is a good bargain. Wealth can do us no good, unless it help us toward heaven.

Thomas Adams

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Swiss	Vegetable	4	Servings

INGREDIENTS

4	md	Tomatoes
1/4	ts	Garlic powder
4		(1-inch) cubes Cheddar cheese
4	ts	Dijon-style mustard
1/2	c	Chopped onion
4	ds	Worcestershire sauce
1	ts	Dried leaf basil or oregano (or to taste)
4	sl	Swiss cheese; thin (1/2 oz), each about 3×6-inch
1	tb	Chopped chives or parsley

INSTRUCTIONS

Cut thin slice from top of tomatoes, then hollow out tomato, cutting out
flesh to leave a shell with sides about 1/4-inch thick & top opening about
2 inches wide. Chop tomato flesh. Layer garlic powder, Cheddar cheese,
mustard & onion (in that order) in shells. Top onion with as much chopped
tomato as will comfortably fit, then season with Worcestershire & basil or
oregano. Fold each Swiss cheese slice in half; top each tomato with a
folded slice, letting some of it hang over edges. (At this point you may
cover & refrigerate up to a day). To bake, preheat oven to 350. Line a
baking pan with foil. Arrange tomatoes in pan; bake 15 minutes or until
cheese is bubbly & lightly browned. Serve hot. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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