Original Tomatoes Stuffed With Succotash Recipe
Ingredients
| 4 ears corn on the cob | ||
| Tomatoes | 6 Large | |
| Salt | To Taste | |
| 1 cup cooked green lima beans | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 | |
| Whipping cream | 4 Tablespoon | |
| Bacon Slices | 2 , uncooked | |
Directions
Cook corn in boiling salted water about 2 minutes; remove from water and cool.
Scoop out pulp and juice from tomatoes and sprinkle the inside generously with salt.
Cut corn from cob and combine with lima beans, butter or margarine, salt, pepper, and whipping cream.
Mix well and fill tomato cups with this mixture.
Top each tomato with 1/3 slice of bacon.
Bake at 375° about 20 minutes.
Scoop out pulp and juice from tomatoes and sprinkle the inside generously with salt.
Cut corn from cob and combine with lima beans, butter or margarine, salt, pepper, and whipping cream.
Mix well and fill tomato cups with this mixture.
Top each tomato with 1/3 slice of bacon.
Bake at 375° about 20 minutes.
Chef
