Tomatoes Stuffed with Succotash Recipe
Ingredients
| 6 large firm tomatoes | ||
| 1 c. cooked green limas | ||
| 1 c. cooked or canned whole grain corn | ||
| 2 tablesp. melted butter, margarine, fat, or salad oil | ||
| Pepper | 1/8 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 4 tablesp. light or heavy cream | ||
| Bacon strip | 2 | |
Directions
Scoop out the pulp and juice from the tomatoes (use pulp and juice for stewed tomatoes, tomato sauce, etc.) and sprinkle the insides well with salt.
Combine the limas, corn, butter, pepper, salt, and cream, and mix well.
Fill the tomato shells with this mixture, and top each tomato with a thin slice of bacon about the size of 2 postage stamps.
Bake in a moderately hot oven of 375°F for 20 min or until the tomatoes start to get soft.
Combine the limas, corn, butter, pepper, salt, and cream, and mix well.
Fill the tomato shells with this mixture, and top each tomato with a thin slice of bacon about the size of 2 postage stamps.
Bake in a moderately hot oven of 375°F for 20 min or until the tomatoes start to get soft.
Chef
