| 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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