| 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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