Tomatoes Stuffed with Rice
Ingredients
- 6 tomatoes
- 2 tablespoon grated cheese
- 1/2 cup rice, cooked
- 1 teaspoon chopped onion
- 1/2 cup green pepper, chopped
- 1/4 teaspoon salt
- 1 tablespoon butter
Directions
- Remove a piece one inch in diameter from the stem end of sach tomato.
- Take out the seeds.
- Fill the shells with the rice, pepper, cheese, onion and salt, well mixed.
- Place a small dot of butter on top of each.
- Place in a small pan and bake twenty-five minutes in a moderate oven.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Main Dish
Ingredients: tomato, cheese, rice, onion, green pepper, salt, butter
Equipment: measuring cups, measuring spoons, oven
See Also
Spanish Omelet
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Main Dish, Breakfast
Ingredients: butter, onion, salt, sugar, cayenne pepper, green pepper, mushroom, tomato,
Equipment: measuring spoons, measuring cups, sauce
Savory Rice with Tomatoes
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Meat
Ingredients: bacon, tomato, green pepper, onion, rice, water, salt, pepper
Equipment: measuring cups, measuring spoons, pot, knife, stove
Tomato Rabbit
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Side
Ingredients: celery, flour, tomato, green pepper, cheese, onion, fat, salt, egg
Equipment: measuring cups, measuring spoons, knife, pot, stove
Spanish Rice
Author: Ramon Novarro
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: rice, salt, tomato, pepper, onion, chili powder, green pepper, olive oil
Equipment: measuring cups, knife, stove, frying pan
Vegetable Souffle
Author: Vegetable Souffle
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Side
Ingredients: rice, salt, tomato, pepper, onion, chili powder, green pepper, olive oil
Equipment: measuring cups, knife, oven, egg beater, baking dish
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