*  Exported from  MasterCook II  *
 
                             Stuffed Tomatoes-1
 
 Recipe By     : Mrs. Andrew A. Payne, Jr.
 Serving Size  : 8    Preparation Time :0:00
 Categories    : To Post                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      Med           Tomatoes
    8      Tsp           Mustard
    2      Pkgs          Frozen Corn Souffle -- thawed
    8      Slices        Bacon -- cooked and crumbled
                         Parmesan Cheese
 
 Cut a thin slice from the top of each tomato and scoop out pulp, leaving
 shell.  Do not peel tomatoes.  Drain shell upside down 20 minutes.
 Spread inside of each shell with 1 teaspoon of mustard.  Divide corn and
 bacon into tomatoes.  Sprinkle Parmesan cheese over each tomato.
 Arrange snugly in a baking dish and bake uncovered at 375° for 30
 minutes, or until golden brown on top.
 
 Serves 8
 
 Source:  “Mountain Measures” -- Junior League of Charleston, WV
 ed.  1974
 
                    - - - - - - - - - - - - - - - - - -