Stuffed Tomato

Ingredients

• 4 tablespoons butter
• 6 medium-size firm tomatoes
• 2 cups fresh peas
• Ya cup grated Parmesan

Method

1. 1

   Preheat oven to 375°.

2. 2

   Melt butter.

3. 3

   Slice tops off tomatoes, hollow out, and drain.

4. 4

   Parboil peas for 3-4 minutes, fill tomatoes with peas, sprinkle with cheese, drizzle with butter, and bake for 15 minutes.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 23. The excerpt below is the record exactly as published.

Stuffed Tomato. Note: Adjust the roasting time (step 4) to 15 minutes per pound fora medium-rare roast, 18 minutes per pound for one well done. Instruct the butcher to cut the roast so that it will be easy to carve. JAXCGAEE HORSERADISH SAUCE %2 cup grated fresh 1 tablespoon Worcestershire horseradish sauce Ya cupsourcream Pinch of salt Combine all ingredients and let stand at least 1 hour to allow flavors to blend. Serve as a condiment with the Standing Prime Rib Roast. The horseradish sauce is very expensive for us to offer, but customers love it. YORKSHIRE PUDDING 1 cup flour Salt 4 eggs, at room temperature Ya cup hot pan drippings 1 cup milk, at room (reserved from the temperature Standing Rib Roast) Pinch of ground nutmeg 1. Preheat oven to 375°. . Mix the flour and the eggs thoroughly. Add the milk and nutmeg and season with the salt; beat together well. 3. Heat two six-cup muffin tins. Generously grease the tins with the hot pan drippings. Pour the pudding batter into the tins until three- fourths full. Bake in preheated oven for 45 minutes. Do not open oven door during baking; cold air may cause the pudding to fall. Re- move and serve at once. N alors JAC ALGE STUFFED TOMATO 4 tablespoons butter 2 cups fresh peas 6 medium-size firm Ya cup grated Parmesan

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