Stuffed tomatoes (gefullte tomaten)

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Recipe by: khadija

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea Tomatoes

------------------------RICE FILLING-----------------------------
2 c Rice, cooked
2 tb Butter
Tomato pulp
Salt and pepper
2 tb Cheese; grated
Extra butter

-----------------------CHEESE FILLING----------------------------
2 tb Flour
2 tb Butter
Tomato pulp
4 tb Cheese; grated
1 1/2 c Milk
2 ea Eggs; separated

Cut off the tops of the tomatoes and scoop out pulp. Cook pulp
down, strain, and blend with desired filling:

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.

CHEESE FILLING:
Brown flour in butter over low heat, add tomato pulp and cheese and
moisten gradually with milk, blending well. Heat thoroughly 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.
Serves 6 to 12.

_German Cookery_ by Elizabeth Schuler Crown Publishers 1955, 1983 ISBN
0-517-50663-7 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-25-95