Recipe - Ebens Baked Stuffed Tomatoes

4 md Tomatoes
One fourth teaspoon Garlic powder
4 (1inch) cubes Cheddar
cheese
4 teaspoon Dijonstyle mustard
One half cup Chopped onion
4 ds Worcestershire sauce
1 teaspoon Dried leaf basil or oregano
(or to taste)
4 sl Swiss cheese; thin (One half oz),
each about 3x6inch
1 tablespoon Chopped chives or parsley

Cut thin slice from top of tomatoes, then hollow out tomato, cutting out
flesh to leave a shell with sides about 1/4inch thick & top opening about
2 inches wide. Chop tomato flesh. Layer garlic powder, Cheddar cheese,
mustard & onion (in that order) in shells. Top onion with as much chopped
tomato as will comfortably fit, then season with Worcestershire & basil or
oregano. Fold each Swiss cheese slice in half; top each tomato with a
folded slice, letting some of it hang over edges. (At this point you may
cover & refrigerate up to a day). To bake, preheat oven to 350. Line a
baking pan with foil. Arrange tomatoes in pan; bake 15 minutes or until
cheese is bubbly & lightly browned. Serve hot. Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.