Stuffed Tomatoes Bettina
Ingredients
- 2 firm, good-sized tomatoes
- 3 tablespoon fresh bread crumbs
- 2 tablespoon leftsp over cooked vegetables, (peas, beans, celery or corn)
- 1 tablespoon chopped cooked ham or cooked bacon
- 1/8 teaspoon paprika
- 1 tablespoon egg
- 1 teaspoon melted butter
- 1/2 teaspoon salt
Directions
- Wash the tomatoes thoroughly and cut a slice one inch in diameter from the blossom end, reserving it for future use.
- Carefully scoop out the pulp, being careful to leave the shell firm.
- To the tomato pulp, add bread crumbs, left-over vegetables, chopped meat, egg, melted butter, salt and paprika.
- Cook the mixture four minutes over the fire.
- Fill the shells with the cooked mixture.
- Put the slices back on the tomatoes.
- Place in a small pan and bake twenty minutes in a hot oven.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: tomato, bread crumb, vegetable, bacon, paprika, egg, butter, salt
Equipment: measuring spoons, knife, oven, stove
See Also
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Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Salad
Ingredients: dandelion, salt, bacon, sugar, cream, vinegar, butter, paprika, egg, black pepper
Equipment: measuring cups, measuring spoons, knife, egg beater, stove, pot
Scalloped Spinach
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Side
Ingredients: spinach, egg, milk, bread crumb, butter, bacon, salt, pepper
Equipment: measuring cups, measuring spoons, pot, stove, egg beater
Cheese Fondue II
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Side
Ingredients: cheese, bread crumb, salt, mustard, paprika, evaporated milk, water, butter, egg
Equipment: measuring cups, measuring spoons, baking pan, oven
Sweetbread Croquettes
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: butter, flour, chicken broth, evaporated milk, egg, salt, paprika, lemon juice, sweetbread, bread crumb
Equipment: measuring cups, measuring spoons, egg beater, pot
Cheese Fondue III
Author: Janet Gaynor
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Main Dish
Ingredients: milk, bread crumb, cheese, salt, butter, pepper, egg, paprika
Equipment: measuring cups, measuring spoons, oven, egg beater, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove