Eben's Baked Stuffed Tomatoes
Categories: VegetableServes: 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 3x6-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
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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