Recipe - Green Tomatoes With Sour Cream And Havarti

1 pound Green tomatoes; (up to 1
1/2)
Flour for dredging
2 tablespoon Butter
Three fourths cup Sour cream
1 teaspoon Dried dill weed
One half cup Grated Havarti cheese

Cut tomatoes into thick slices, dredge lightly in flour, and saute in the
butter, in a pan with an oven proof handle, turning as needed until tender.
Stir in the sour cream and dill and heat gently. Strew the Havarti over
top, then pop under the broiler for a few minutes until it's bubbly. Makes
4 to 6 servings.

Source: The Betty Jane Wylie Cheese Cookbook, 1984. p.138

Recipe by: Betty Jane Wylie

Posted to MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Feb 8, 1998