Stuffed Tomatoes

Ingredients

• salt
• pepper

Directions

1. Select large, firm tomatoes ; cut a thin slice from the stem end and scoop out the inside; sprinkle the inside with salt and pepper; fill with the following mixtures : Mix with the pulp an equal amount of but- tered cracker crumbs; season with salt, pepper and onion juice, or use in place of the crumbs the same amount of cooked rice or macaroni ; fill the tomatoes full, replace the slice of tomato, cover with a thin two- inch slice of salt, fat pork, hold the slices of tomato and pork in place by putting a wooden toothpick through them. The pork bastes them and adds very much to the flavor. Eemove the toothpick before serv-

2. 156 ROCKY MOUNTAIN COOK BOOK.

3. ing. The top of the tomato can be covered with but- tered crumbs instead of using the slices of tomato and pork.

4. Bake in a granite pan, with a little stock or hot water. Serve on slices of toast or surrounded by a brown sauce. Any kind of finely chopped meat may be used for stuffing by mixing it with a few buttered crumbs, a little stock or a little left-over sauce, well seasoned, and a grating of onion or cooked peppers finely chopped. Cooked mushrooms and sweetbreads can be used by chopping them and mixing with either of the following sauces: Cream, celery, allemande, poulette, or Bechamel, or stuff seasoned rice.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.