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Tomatoes Stuffed with Chicken Livers
Preparation info
8
Servings- Difficulty
Easy
Appears in
Published 1966
Ingredients
8 - Salt and freshly ground black pepper
½ pound
Method
Preheat oven to moderate ( .350°F .)Wash and dry the tomatoes. Cut off a thin slice from the stem end of each tomato and scoop out the pulp. Season the tomato shells lightly with salt and pepper and reserve; reserve half of the pulp.
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