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Corn-Stuffed Tomatoes
Preparation info
- Makes
10
servings - Difficulty
Easy
Appears in
Published 1972
Choose firm ripe tomatoes and tender corn; serve with chicken
Ingredients
10 4 c 2 1 lb <
Method
- Wash tomatoes, slice off tops, scoop out pulp. Combine pulp in bowl with remaining ingredients.
- Stuff tomatoes with mixture. Place in greased muffin-pan cups. Bake in moderate oven (375°) about 20 minutes.