| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | To post, Vegetables | 8 | Servings | |
INGREDIENTS
| 8 | md | Tomatoes |
| 8 | ts | Mustard |
| 2 | pk | Frozen Corn Souffle; thawed |
| 8 | sl | Bacon; cooked and crumbled |
| Parmesan Cheese |
INSTRUCTIONS
Cut a thin slice from the top of each tomato and scoop out pulp, leaving shell. Do not peel tomatoes. Drain shell upside down 20 minutes. Spread inside of each shell with 1 teaspoon of mustard. Divide corn and bacon into tomatoes. Sprinkle Parmesan cheese over each tomato. Arrange snugly in a baking dish and bake uncovered at 375° for 30 minutes, or until golden brown on top. Serves 8 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Andrew A. Payne, Jr. Posted to MC-Recipe Digest V1 #689 by Bill Spalding <billspa@icanect.net> on Jul 25, 1997
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