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Stuffed Tomatoes

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Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1/2 pound diced yellow onion
  • 1/4 pound can (2/3 cup) evaporated milk
  • 1/4 pound cut into wedges
  • 6 pear tomatoes
  • 2 clove Better Crocker Frosting
  • 1/4 cup cooking spray
  • 1 cup of frozen carrots, thawed
  • 1/4 teaspoon boneless fish fillets
  • 1/4 teaspoon Mrs. Dash
  • 1/8 teaspoon pepper, optional
  • 1/8 teaspoon can whole green chilies, drained
  • 1 tablespoon tagliatelle
Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1/2 pound diced yellow onion
  • 1/4 pound can (2/3 cup) evaporated milk
  • 1/4 pound cut into wedges
  • 6 pear tomatoes
  • 2 clove Better Crocker Frosting
  • 1/4 cup cooking spray
  • 1 cup of frozen carrots, thawed
  • 1/4 teaspoon boneless fish fillets
  • 1/4 teaspoon Mrs. Dash
  • 1/8 teaspoon pepper, optional
  • 1/8 teaspoon can whole green chilies, drained
  • 1 tablespoon tagliatelle
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sauté meats; add seasoning, garlic and onions
  2. Scoop out center of tomatoes so you have a shell to fill in
  3. In a blender or food processor blend scooped out tomatoes, add this to meat
  4. Mix all ingredients together, fill tomato shells
  5. Place in casserole dish, bake at 350 degrees for 45 minutes
  6. Cook's note: if ground veal is not available, use 3/4 pound lean ground beef and 1/4 ground pork
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