Stuffed Tomatoes
(Luncheon Dish.)
| 5 large tomatoes 1 tablespoon minced green (sweet) peppers minced onion 3 or 4 pork sausages 2 cups bread crumbs 1 teaspoon or tablespoon of minced parsley salt and pepper 1 tablespoon melted butter |
Boil the sausages ten minutes, then skin and chop fine. Hollow your tomatoes using about ½ cup of the solid parts, chopping fine. Mix all thoroughly then heap into the tomato shells. Put large tablespoon butter in baking pan and bake about 20 minutes in hot oven.
Green peppers and sausages can be omitted if so preferred.
This stuffed tomato served with bread and butter can be used as a first course instead of bouillon and also can be used as a substitute for meat.
Baked Tomatoes
Wash tomatoes, do not peel, slice piece fromtop of each and scoop out a little of the tomato.Cut peppers in two lengthwise and removeseeds—place in cold water. Now put onion and peppers through meatchopper, sprinkle a little sugar and a little saltover each tomato and place in good sized bakingdish; now put ground onion and ground pepperson top of tomato. Put butter in skillet and when melted,not brown, stir in flour until a paste isformed, now add gradually the milk as you wouldfor cream dressing, stir constantly. The dressing must be very thick to allow forthe water from the tomatoes. Put this saucearound the tomatoes, not on top and place in amoderate oven to bake about one hour slow.Serve if possible in the same dish in which it wasbaked as it is very attractive. Mary Roberts Rinehart. |
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