Stuffed Tomatoes Recipe

(Luncheon Dish.)



5 large tomatoes

1 tablespoon minced green (sweet) peppers

minced onion

3 or 4 pork sausages

2 cups bread crumbs

1 teaspoon or tablespoon of minced parsley

salt and pepper

1 tablespoon melted butter



Boil the sausages ten minutes, then skin and chop fine. Hollow your

tomatoes using about 1/2 cup of the solid parts, chopping fine. Mix all

thoroughly then heap into the tomato shells. Put large tablespoon butter

in baking pan and bake about 20 minutes in hot oven.



Green peppers and sausages can be omitted if so preferred.



This stuffed tomato served with bread and butter can be used as a first

course instead of bouillon and also can be used as a substitute for

meat.

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