German Cookery/Elizabeth Schuler 1983

Stuffed Tomatoes (Gefullte Tomaten)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 tomatoes RICE FILLING: 2 cups rice, cooked 2 tbls butter
tomato pulp salt and pepper 2 tbls cheese, grated
extra butter CHEESE FILLING: 2 tbls flour 2 tbls butter
tomato pulp 4 tbls cheese, grated 1-1/2 cups milk
2 eggs, separated



1 Cut off tops of tomatoes and scoop out pulp. Cook pulp down, strain and blend with desired filling:
2 RICE FILLING: Mix rice, butter, tomato pulp and seasonings. Stuff tomato shells with mixture, sprinkle with cheese, dot with butter. Either steam, covered, in butter or bake in moderate (350 F) oven until well browned, 30 to 40 minutes.
3 CHEESE FILLING: Brown flour in butter over low heat, add tomato pulp and cheese and moisten gradually with milk, blending well. Heat thorughly but do not boil. Remove from heat and let cool. Stir in egg yolks, fold in beaten egg whites and stuff into tomato shells. Bake in moderate (350 F) oven 30 to 40 minutes. Serve with green salad or vegetables.

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