205 Tomatoes Filled with Creamed Corn Maître d’ Hôtel Butter

Preparation info

  • Recipe to Produce

    4

    Portions
    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

  1. Cut tomatoes in half and scoop out seeds.
  2. Make maître d’hôtel butter by combining softened butter with finely chopped parsley and seasoning with salt, pepper, and lemon juice.
  3. Preheat broiler unit.