Recipe - Hopkins House Tomato Rubaiat

2 ounce Butter; melt
4 tablespoon Flour
2 cup Half and half
Salt; pepper, garlic salt
Onion salt
12 ounce Frozen peas; cook
20 Tomatoes
Parmesan cheese; grate

Cook butter and flour together until flour is well blended. Add half and
half. Cook until smooth and thickened, stirring constantly. Season with
salt, pepper, garlic salt, and onion salt. Add peas. Cut the tops off the
tomatoes and hollow out each tomato. fill with creamed pea mixture and
sprinkle with Parmesan cheese. Heat in a 450~ oven until tomatoes are
heated through. From: Hopkins House, Hopkins, MN; Strib. (wrv)
Posted to EATL Digest 26 Sep 96

Date: Fri, 27 Sep 1996 07:52:28 0400

From: Lilia Prescod lprescod@ITRC.UWATERLOO.CA