Stuffed Tomatoes
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Stuffed Tomatoes
Last updated 6/12/2012 12:59:26 AM. Recipe ID 22388. Report a problem with this recipe.
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      Title: Stuffed tomatoes
      Yield: 4 Servings
      8 lg Tomatoes
      8 oz Ground veal or pork
           Knob of butter
      4 sl Hard toast, crumbled
      1    To 2 eggs, beaten
      3 tb Chopped parsley
      1    Clove garlic, chopped
           Freshly grated nutmeg
           Black pepper, freshly
  Cut the top off each tomato, scoop the pulp and seeds out and turn the
  tomatoes upside down on paper towel to drain. Leave for 1/2 hour.
  Fry the meat with the butter in a frying pan until the meat is
  browned and crumbly. Remove from the heat. Add the toast crumbs,
  eggs, parsley, garlic, and nutmeg, salt and pepper to taste.
  Stuff the tomatoes with the meat mixture and put the tomato lids back
  on the tomato. Place the tomatoes in a deep, ovenproof dish and put a
  drop of oil on each lid. Bake in a preheated oven at 350 degrees for
       30    minutes.

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Recipe ID 22388 (Apr 03, 2005)

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