CHEESE AND BEEF STUFFED TOMATOES
Ingredients:
8 medium tomatoes
1 pound ground beef
1 medium chopped onion
1 cup chopped mushrooms
1 tablespoon brandy (optional)
1 tablespoon Italian seasoning
1 teaspoon basil
1 egg, slightly beaten
1 pound grated Cheddar cheese
1 teaspoon salt
Pepper to taste
Method:
Brown ground beef in skillet.Remove meat from skillet
and drain on paper towels to remove all grease.
Remove all beef fat from skillet.Return drained ground beef
to skillet.Add onion, mushrooms, brandy, Italian seasoning, basil,
salt and pepper to skillet. Cook beef mixture over medium
heat for 15 minutes; stir frequently. Remove from heat.
Slice tops from tomatoes. Remove pulp* and drain
shells upside down on paper towels or cake racks.
Combine egg and 1/2 pound shredded cheese to cooling
beef mixture. Fill 3/4 of each tomato shell with meat
mixture. Using the remaining 1/2 pound of cheese, top each tomato.
Do not overstuff tomatoes. Cheese should not exceed the
height of the top edges of the tomatoes.
Put tomatoes, cheese side up, in a deep casserole
dish. Put tomatoes close together to prevent them from
tipping while baking. Bake, covered, in 325 degrees
oven for 40 to 50 minutes. Tomato shells should be
soft, but nut mushy.
If stuffed tomatoes are to be frozen do not bake until
ready to serve.
Serve with au gratin or scalloped potatoes.
* = Tomato pulp can be frozen and used when making
chili, soup or spaghetti sauce.
Submitted by Emmi H. Cutshall
(Better half of Capt Jim)
January 24, 2000
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