Stuffed Tomatoes
Printable Version
 
  Ingredients:

6 firm tomatoes
2 teaspoons minced onion
Fat
1/2 teaspoon salt
1/8 teaspoon pepper
1½ cups soft bread crumbs
1 egg, slightly beaten
2 tablespoons chopped green pepper
2 tablespoons chopped celery
1/4 cup finely chopped cabbage
   
  Making:
   
  Wash tomatoes, cut off tops and scoop out center. Chop pulp tomatoes. Cook onion in fat until tender and combine with remaining ingredients. Fill tomato shells with mixture, replace tops and place in greased baking dish. Bake in moderate oven (375°F) about 30 minutes.
   
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