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STUFFED TOMATOES

(Vegetables) - (The International Jewish Cook Book)







Select tomatoes of uniform size, cut a slice from the stem end and scoop
out a portion of the pulp. Have in readiness a dressing made from grated
bread crumbs, parsley, a slice of minced onion, a high seasoning of salt
and paprika and sufficient melted butter to moisten. Fill this into the
tomatoes and heap it up in the centers. Place a bit of butter on top of
each and bake in a quick oven until the vegetables are tender and the
tops are delicately browned.

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STUFFED TOMATOES

Select round, very firm and even sized tomatoes, cut off the top
(reserve to use as a cover), scrape out the inside, being very careful
to not break the tomato. Fill each tomato with some finely prepared
"cold slaw," cover with the top of the tomato, lay them on lettuce
leaves and pour a mayonnaise dressing over each. You may lay them en
masse on a decorated platter, heaping them in the shape of a mound, or
serve individually.
STUFFED TOMATOES, CHEESE SALAD
Wash and skin six small tomatoes. Cut a piece from the stem end of each
and when cold remove a portion of the pulp from the centre. Then
sprinkle with salt and invert on the ice to chill. Mash to a paste one
small cream cheese add two tablespoons of chopped pimento, one
tablespoon of French mustard. Blend well, moisten with a French dressing
and fill into the tomato shells. Arrange on a bed of crisp lettuce
leaves and pour over each tomato a tablespoon of thick boiled dressing.

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BAKED "STUFFED TOMATOES"

Wash a half dozen ripe red tomatoes. Cut the top from each and remove
about the half of the inside of tomato. Sprinkle a very tiny pinch of
sugar in each. This small quantity of sugar is not noticed, but
counteracts the acidity of the tomato. To one and one-half cups of
soft bread crumbs add one small finely minced onion and season highly
with salt and pepper, also add one teaspoon of chopped parsley. Mix
all together and fill the tomatoes with the mixture. Place a small bit
of butter on each tomato. Place in a bake dish containing a half cup
of water, a piece of butter, one teaspoonful of sugar, a sprig of
parsley and pepper and salt to season. Stand in a hot oven and bake
from 25 to 30 minutes. The centres which were removed from tomatoes
may be utilized in various ways.

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Italian Stuffed Tomatoes.

Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar
beaten. Add the whites beaten stiff and a teaspoonful of lemon
extract. Add enough flour with a teaspoonful of baking-powder to make
a stiff dough. Roll out thin; cut into small cookies and bake in a
quick oven to a light brown.

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STUFFED TOMATOES

Clean well the carrots, cut them in dice, and wash them well. Put them on
the fire with enough water to cover them, a bit of butter, an onion well
minced, salt and pepper and a dessert-spoonful of powdered sugar. Place
the dish in the oven for at least an hour, and, when you serve it,
sprinkle over the carrots some minced parsley.
[_Gabrielle Janssens_.]

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Stuffed Tomatoes

Cut off a transverse slice from the stem end of the tomato; scrape out

the inside pulp and stuff it with mashed potatoes, bread crumbs, parsley

and onions, or with any force meat, fish, or poultry well seasoned with

butter, pepper and salt, moistened with a little stock or cream and the

yolk of an egg added to bind it, bake. Or, scoop out the seeds, place

the tomatoes in a saucepan containing a gill of salad oil; next chop

about half a bottle of mushrooms, a handful of parsley and four

shallots, put them into a stewpan with two ounces of scraped bacon or

ham, season with pepper, salt, a little chopped thyme and fry five

minutes, when add the yolks of three eggs. Fill the tomatoes with this

mixture, sprinkle with bread crumbs and bake until brown.

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Stuffed Tomatoes (hot Entree)

MRS. JAMES LAURIE.



Six tomatoes, three ounces cooked white meat of any kind, one small

shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons

bread crumbs, one egg. Take out the centre from the tomatoes; cut the

meat into very small pieces, mix with the bread crumbs, parsley,

shallot, pepper, salt, and egg. With this fill the tomatoes, put a small

piece of butter on each and bake fifteen minutes in a good oven.

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Stuffed Tomatoes

(Pomodori ripieni)



Select ripe middle-sized tomatoes, cut them in two equal parts and scoop

out the inside seeds. Season with salt and pepper and fill the tomatoes

with the following hash, in such a way as to make the stuffing come over

the edge of the half tomato:



Make a hash with onion, parsley and celery, put it on the fire with a

piece of butter and when it is browned, put in a small handful of dried

mushrooms previously softened in water and chopped very fine: add a

tablespoonful of bread crumbs soaked in milk, season with salt and

pepper and let the compound simmer, moistening with water if necessary.

When you take from the fire add, when it is still lukewarm, grated

cheese and a beaten yolk (or two) of egg, but seeing that the compound

does not become too liquid.



When the tomatoes are filled, take them in the oven with a little butter

and oil mixed together and serve them as a side-dish for roast beef or

steak.



The stuffed tomatoes can be made simpler with a hash of garlic and

parsley mixed with bread crumbs, salt and pepper and seasoned with oil

when they are in the saucepan.

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Stuffed Tomatoes

Remove seeds and centers from six tomatoes. Chop three green peppers and

one onion and fry in butter until the onions begin to brown. Add a small

lump of butter, some chopped nuts and dried bread crumbs, salt and

pepper to season, and one third cup of hot water in which one half

teaspoon of Armour's Extract of Beef has been dissolved. Put the

tomatoes in baking pan and fill with this mixture. Sprinkle crumbs over

tops and bake fifteen minutes.--MRS. L. C. STUMP, 444 N. DENVER AVE.,

KANSAS CITY, MO.

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Stuffed Tomatoes No 2

Take nice, smooth tomatoes and remove part of the insides. Chop 1 small

onion, 2 green peppers and some of the tomato that was removed. Add

cracker crumbs and soup stock to moisten. Fill the tomatoes, adding a

small piece of butter to each one, and bake from ten to fifteen minutes.

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Stuffed Tomatoes No 1

Cut off a small piece of the top; squeeze out the seeds and water.

Remove the meat of the tomato with a spoon, without breaking or injuring

the shape. Fry an onion cut fine, then put in your stuffing (sausage

meat, chicken, veal or beef hashed fine), salt, pepper, parsley and a

little green pepper, cut fine. To this add all the meat of the tomato

you removed with the spoon. When well mixed and cooked fill each with

the dressing, on top sprinkling toasted bread crumbs and a piece of

butter. Bake in tins.



If you use sausage meat as stuffing add a little bread soaked in water

and squeezed hard, so that it will readily mix with the meat.









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