Frank Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 2 Large | |
| Onion | 2 Tablespoon, chopped | |
| Celery | 2 Tablespoon, chopped | |
| Butter/Margarine | 1 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| American Cheese | 1/2 Cup (16 tbs), shredded | |
| 2 frankfurters or fully cooked smoked sausage links, sliced | ||
| 1/2 cup plain croutons | ||
Directions
Cut tops off tomatoes', scoop out pulp and reserve for another use.
Invert tomatoes on paper toweling to drain.
In saucepan cook onion and celery in butter till tender but not brown.
Stir in flour and salt.
Add milk all at once; cook and stir till thickened and bubbly.
Add cheese and franks; cook and stir till cheese melts.
Stir in croutons.
Spoon into tomato shells; place in small baking dish.
Bake, uncovered, at 350° for 30 minutes.
Invert tomatoes on paper toweling to drain.
In saucepan cook onion and celery in butter till tender but not brown.
Stir in flour and salt.
Add milk all at once; cook and stir till thickened and bubbly.
Add cheese and franks; cook and stir till cheese melts.
Stir in croutons.
Spoon into tomato shells; place in small baking dish.
Bake, uncovered, at 350° for 30 minutes.
Chef
