Stuffed Broiled Tomatoes

Ingredients

• 6 medium sized tomatoes
• 2 teaspoonsful of salt (or to taste)
• 2 tablespoonsful minced onions
• 1 teaspoonful chili powder
• 2 tablespoonsful green pepper
• 2 cup French dressing
• 2 tablespoonsful of butter
• 1 tablespoonful flour
• 1 cup fresh or canned whole kernel corn

Method

1. 1

   Cut thin slice from top of tomatoes, scoop out about one-half of pulp.

2. 2

   Mix the pulp with green pepper, minced onion, corn, salt and chili powder, cook in the butter and flour for ten minutes.

3. 3

   Fill tomatoes with above mixture, arrange in shallow baking pan with one-half of French dressing and broil for about 15 minutes.

4. 4

   Baste three or four times with remains of French dressing during broiling.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 23. The excerpt below is the record exactly as published.

STUFFED BROILED TOMATOES a 6 medium sized tomatoes 2 teaspoonsful of salt (or to taste) ¥ 2 tablespoonsful minced onions 1 teaspoonful chili powder “atic <a 2 tablespoonsful green pepper 2 cup French dressing ih 1 cup fresh or canned whole kernel 2 tablespoonsful of butter corn 1 tablespoonful flour

Cook this with the app: pantry check, scaling, and the assistant.