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Post by Jay on Aug 25, 2003 20:45:03 GMT -6
Stuffed Tomatoes 1 - 6 ounce package of cornbread mix 6 firm ripe tomatoes 6 slices of bacon, cooked and crumbled 4 green onions, chopped 1/4 cup of mayonnaise 1/4 teaspoon of salt 1/4 teaspoon black pepper 1/4 cup of grated Parmesan cheese Cook cornbread according to package directions; cool completely. Crumble into a large bowl. Cut a 1/4 inch slice from top of each tomato; scoop pulp into bowl with cornbread, leaving tomato shells intact. Place shells, upside down, on paper towels to drain. Stir bacon and next 4 ingredients into cornbread mixture. Spoon mixture into tomato shells, and place in an 11 x 7 inch baking dish. Sprinkle with Parmesan cheese. Bake at 375 degrees for 15 minutes or until thoroughly heated. Jay
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