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Ingredients:
6 med. tomatoes
1 pt. fresh mushrooms, chopped
2 tbsp. butter or margarine
1/2 c. dairy sour cream
2 beaten egg yolks
1/4 c. dry bread crumbs
1 tsp. salt
Dash pepper
Dash thyme
Direction:
Cut stem end from tomatoes;
scoop out pulp. Turn shells upside down to drain. Chop pulp
fine; measure 1 cup; set aside. Cook mushrooms in the butter
or margarine until tender. Combine sour cream and egg yolks.
Add to mushrooms with the tomato pulp; mix well. Stir in the
crumbs, salt, pepper and thyme. Cook and stir until mixture
thickens and boils. Place tomato shells in 10 x 6 x 1 inch
baking dish. Spoon mushroom mixture into tomatoes. Combine 1
tablespoon melted butter and 3 tablespoons fine dry bread
crumbs; sprinkle atop tomatoes. Bake in moderate oven (375
degrees) for 25 minutes.
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For
Details about Ingredients , check your nearest American Store
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