Cheese Rice Filled Tomatoes Recipe
Ingredients
6 large firm ripe tomatoes
1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons butter or margarine
1/3 cup packaged pre cooked rice, cooked
1/2 lb. process Swiss cheese, shredded
1/2 cup drained sliced mushrooms (4 oz. can)
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon marjoram
Directions
Cut 1/4 inch slices from tops of tomatoes.
Set aside.
Scoop out and drain pulp; reserve.
Invert tomatoes to drain.
Cook onion and celery in hot butter in a skillet until onion is tender.
Add tomato pulp, rice, and remaining ingredients; mix well.
Put tomatoes into a greased baking dish.
Spoon mixture into tomatoes.
Replace tomato tops.
Bake at 350°F 15 minutes, or until thoroughly heated.
Set aside.
Scoop out and drain pulp; reserve.
Invert tomatoes to drain.
Cook onion and celery in hot butter in a skillet until onion is tender.
Add tomato pulp, rice, and remaining ingredients; mix well.
Put tomatoes into a greased baking dish.
Spoon mixture into tomatoes.
Replace tomato tops.
Bake at 350°F 15 minutes, or until thoroughly heated.
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