*  Exported from  MasterCook II  *

                            Stuffed Tomatoes-1

Recipe By     : Mrs. Andrew A. Payne, Jr.
Serving Size  : 8    Preparation Time :0:00
Categories    : To Post                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Med           Tomatoes
   8      Tsp           Mustard
   2      Pkgs          Frozen Corn Souffle -- thawed
   8      Slices        Bacon -- cooked and crumbled
                        Parmesan Cheese

Cut a thin slice from the top of each tomato and scoop out pulp, leaving
shell.  Do not peel tomatoes.  Drain shell upside down 20 minutes.
Spread inside of each shell with 1 teaspoon of mustard.  Divide corn and
bacon into tomatoes.  Sprinkle Parmesan cheese over each tomato.
Arrange snugly in a baking dish and bake uncovered at 375° for 30
minutes, or until golden brown on top.

Serves 8

Source:  "Mountain Measures" -- Junior League of Charleston, WV
ed.  1974

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