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Frank-Stuffed Tomatoes
Ingredients:
2 large tomatoes
2 Tbs. chopped onion
2 Tbs chopped celery
1 Tbs. butter
1 Tbs. flour
1/8 tsp. salt
1/2 c. milk
1/2 c. shredded sharp American cheese
2 frankfurters, sliced
1/2 c. plain croutons
2 large tomatoes
2 Tbs. chopped onion
2 Tbs chopped celery
1 Tbs. butter
1 Tbs. flour
1/8 tsp. salt
1/2 c. milk
1/2 c. shredded sharp American cheese
2 frankfurters, sliced
1/2 c. plain croutons
Directions:
Cut tops off tomatoes; scoop out pulp and reserve for another use. Invert tomatoes on paper towels to drain. In saucepan cook onion and celery in butter till tender but not brown. Stir in flour and salt. Add milk all at once; cook and stir till thickened and bubbly. Add cheese and franks. Cook and stir till cheese melts. Stir in croutons. Spoon into tomato shells; place in small baking dish. Bake, uncovered, at 350 for 30 minutes.
Makes 2 Servings
Cut tops off tomatoes; scoop out pulp and reserve for another use. Invert tomatoes on paper towels to drain. In saucepan cook onion and celery in butter till tender but not brown. Stir in flour and salt. Add milk all at once; cook and stir till thickened and bubbly. Add cheese and franks. Cook and stir till cheese melts. Stir in croutons. Spoon into tomato shells; place in small baking dish. Bake, uncovered, at 350 for 30 minutes.
Makes 2 Servings
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