Recipe Talk

Does anyone have the recipe from the Great American Recipe Card Collection for the Country Stuffed Tomatoes? I have lost that card. I'm not sure if that is the exact title or what the card number is.

My Great Recipe Collection
Vegetables and Legumes Card # 79 Gr # 17
Corn Country Stuffed Peppers

4 Servings:

4 slices of bacon, diced
1 cup diced chicken breat
4 green onions, chopped
4 medium ears of corn, or 2 cups frozen or canned corn
1 teasp paprika
4 large bell peppers (green)
1 cup soft bread crumbs
2 Tablsp butter

Preparation:

1. Fry bacon, until crisp. Pour off all but 2 Tablespoons fat.
2. Saute the chicken in the fat, stirring to cook evenly. Add
onions, corn, paprika,salt and pepper.
Cover and cook over low heat for 5 minutes.
3. Slice each pepper in half, lengthwise. Remove seedsand cut out stem.
Place pepper shells in an oiled baking dish .
Fill with mixture. Mix crumbs over the top.
4. Bake, covered at 350 degrees for 30 minutes or until are tender, yet firm.

Filled Baked Tomatoes
Vegs and Legumes Card # 84 Gr # 17

4 Servings:

4 large ripe tomatoes
3 Tablsp butter
1/3 cup each finely chopped, onion, celery.
2 slices white bread, soaked in water, squeezed
6 soda crackers, finely crushed
1 egg, well beaten
1 can (2 1/4oz) deviled ham
1 Tblsp catsup
1 teasp dried green onion
3/4 teasp salt
1/8 teasp black pepper
2 teasp Worcestershire sauce
3 dashes hot pepper sauce
1/8 teasp baking powders
Parsley Sprigs

Tips: Prepare stuffing in the morning.
Wait until last minute to fill tomatoes and bake.

Preparation:

Slice tops off the tomatoes.
Scoop out the pulp with a spoon. Place in a large skillet. Cook over medium heat 20 minutes, until little moisture is left.

In another skillet, melt 2 Tablsp butter over medium heat.
Add onions and celery. Cover and cook 15 minutes, stirring constantly.

In large mixing bowl, put bread, 4 soda crackers and egg. Pulverize
with potato masher.

Add cooked tomato pulp, celery, onion, ham, catsup and green onions.
Stir in seasonings baking powders.
Blend well with the tomato mixture.

Return to skillet, and cook slowly, stirring often, until mixture thickens.

Fill and mound tomato cups with stuffing. Cover with remaining
crushed soda crackers and reserved butter.
Place cups in shallow pan. Barely cover the bottom with water.

Bake 400 degrees for 20 minutes or until golden brown on top.
Serve hot with Parsley garnish.

Thanks SuzieQue, but neither of those are he recipe I am looking for. The one I want is a stuffed tomato with a sauce. Involves peas, green onion, cheese and the tomato. In the sauce it includes red wine vinegar, white pepper, etc. I can't remember any of the other items. Does that sound familar?

Great American Recipes
Salads and Green Dishes
Card # 45 Group 2

Country Stuffed Tomatoes

For 4 servings:

2 cups frozen peas or
Freah or frozen
A cup shreddard cheddar cheese
1 stalk celery, finely chopped
2 Tablsp minced green onions
4 large, ripe tomatoes

Creamy Herb Dressing:

1/2 tsp dry mustard
1 Tblsp granulated sugar
1 Tblsp all-purpose flour
1/2 tsp salt
1/4 tsp each white pepper, paprika, dried oregano, basil and thyme leaves
1/2 cup water
1 egg
1/4 cup wine vinegar
1 Tlbsp butter or margarine
2 Tblsp half and half or sour cream

Tips:

For lower calorie version, omit the cream. Use fresh herbs.

Preparation:

1. Defrost the peas,
If fresh peas, cook briefly till tender.
Drain and cool.

2. Combine peas with cheese, celery and onion. Set aside.

3. Bring tomatoes to room temp.

4. For the dressing, combine the mustard, sugar, flour, salt, pepper, parika, oregano, thyme leaves.
Stir in water. Dissolve.

5. Beat together the egg and vinegar. Add to the ingredients.
Cook and stir over low heat until thickened. Add butter.

6. Remove from heat. Cool. Stir
in half and half cream.

7. Combine the gressing and peas.

8. Hollow out the tomatoes, reserve pulp for soups and sauces.

9. Fill tomatoes with salad.
Serve.

Thank you SOOOOOOO Much. Your an Angel, I have been looking for that recipe for at least 3 years now.