Recipe - Corn-Stuffed Tomatoes

6 lg Tomatoes
One half teaspoon Salt, optional
One half cup Plain or Italian seasoned
bread crumbs
2 cup Frozen corn, thawed
2 tablespoon EACH green onion, celery,
onion, chopped
2 tablespoon Half and half
1 tablespoon Butter or margarine, melted
2 tablespoon Mozzarella cheese, shredded
One fourth cup Water

Cut a thin slice off the top of each tomato; scoop out and discard pulp.
Sprinkle salt inside tomatoes, if desired. Invert on paper towel to drain.
Combine bread crumbs, corn, green pepper, celery, onion, cream and butter;
spoon into the tomatoes. Place in an ungreased 13x9x2inch baking dish.
Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at
350° for 30 minutes or until tomatoes are tender.

Recipe by: Taste of Home June/July 1997 Posted to MCRecipe Digest V1
#634 by The Taillons taillon@access.mountain.net on Jun 03, 1997