| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tomatoes |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Green tomatoes, up to 1 |
|
|
1/2 |
|
|
Flour for dredging |
| 2 |
T |
Butter |
| 3/4 |
c |
Sour cream |
| 1 |
t |
Dried dill weed |
| 1/2 |
c |
Grated Havarti cheese |
INSTRUCTIONS
Cut tomatoes into thick slices, dredge lightly in flour, and saute in
the butter, in a pan with an oven proof handle, turning as needed
until tender. Stir in the sour cream and dill and heat gently. Strew
the Havarti over top, then pop under the broiler for a few minutes
until it's bubbly. Makes 4 to 6 servings. Source: The Betty Jane Wylie
Cheese Cookbook, 1984. p.138 Recipe by: Betty Jane Wylie Posted to
MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Feb
8, 1998
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