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The New Zealand Railways Magazine, Volume 10, Issue 1 (April 1, 1935)

Tomatoes with Cheese Stuffing

Tomatoes with Cheese Stuffing.

6 tomatoes, 2 tablespoons breadcrumbs, 2 tablespoons grated cheese, 1/2 oz. butter, chopped parsley, seasoning, Cayenne pepper to taste.

Method.—Choose firm tomatoes of equal size. Cut a small round from the stem end of each, and scoop out the pulp. Mix the stuffing with the tomato pulp and season well. Re-fill the tomato cases and place a piece of butter on each. Bake on a greased tin in a moderate oven for 15–20 minutes. Serve on rounds of hot buttered toast and garnish with parsley.