Golden Tomato Cups Recipe
Ingredients
| 6 medium-size firm tomatoes | ||
| Broccoli package | 1 , frozen | |
| Water | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| 1/4 cup ail purpose flour | ||
| Salt | 1/8 Teaspoon | |
| Egg | 1 | |
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon leaf oregano, crumbled | ||
Directions
1. Cut off tops of tomatoes; scoop out insides with a teaspoon. Turn cups upside down to drain. (Use pulp to season soup or stew.)
2. Cook broccoli, following label directions; drain. Keep hot.
3. Bring water and butter or margarine to boiling in a small saucepan. Add flour and the 1/8 tea-spoon salt all at once; stir vigorously with a wooden spoon about 2 minutes, or until batter forms a thick smooth ball that follows spoon around pan. Remove from heat at once; cool slightly.
4. Beat in egg until mixture is thick and shiny smooth.
5. Sprinkle tomato cups with the 1/2 teaspoon salt and oregano; fill with hot cooked broccoli.
6. Spread about 1 tablespoon batter over broccoli in each tomato, then spoon remaining batter, dividing evenly, in a mound on top. Place tomatoes in a shallow baking dish.
7 Bake in hot oven (400°) 25 minutes, or until topping is puffed and lightly golden.
2. Cook broccoli, following label directions; drain. Keep hot.
3. Bring water and butter or margarine to boiling in a small saucepan. Add flour and the 1/8 tea-spoon salt all at once; stir vigorously with a wooden spoon about 2 minutes, or until batter forms a thick smooth ball that follows spoon around pan. Remove from heat at once; cool slightly.
4. Beat in egg until mixture is thick and shiny smooth.
5. Sprinkle tomato cups with the 1/2 teaspoon salt and oregano; fill with hot cooked broccoli.
6. Spread about 1 tablespoon batter over broccoli in each tomato, then spoon remaining batter, dividing evenly, in a mound on top. Place tomatoes in a shallow baking dish.
7 Bake in hot oven (400°) 25 minutes, or until topping is puffed and lightly golden.
Chef
