1Bread stuffed tomatoes:
Wash tomatoes, cut off tops and scoop out centers. Chop pulp of the tomatoes.
Cook onion in oil until tender and combine with remaining ingredients. Fill tomatoes shell with mixture, and place in a sprayed baking dish- I used a pie tin or 8-inch square dish. Bake in 375^ oven for 30 minutes.
2Spinach Stuffed Tomatos:
Wash tomatoes, cut off tops and scoop out centers. Combine spinach, butter,cheese, salt and onion and pack into shells.
Bake in 375^ oven for 20 minutes. Serve with an egg sauce.
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt and pepper
1 cup milk
2 hard cooked eggs, diced fine
Melt butter, add flour, salt ans pepper; blend in milk, stirring constantly. Heat to boiling and cook 3 minutes. If necessary add more seasoning; add eggs. Serve over fish or vegetables.
1/2 teaspoon Worcestershire sauce may be added if desired.
4Corn stuffed tomato:
Wash tomatos, cut off tops and scoop out centers. Sauté corn, pepper, onion,salt and pepper with butter in a medium skillet; add flour,nutmeg and sugar. stir to melt sugar. Remove from heat and add cheese and mayo. Fill tomatoes with mixture and add a little more cheese on top, if desired. Place in a sprayed baking pan.
Bake in 375^ oven for 20 minutes or until lightly browned on top.