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Fresh Tomatoes With Corn Stuffing

by Dogwood Crafters, Chef: Brenda Anders

6 medium tomatoes
1/4 Cup celery, chopped
1/4 Cup onion, chopped
5 teaspoon butter
1/4 Cup cheddar cheese, shredded
1 (12 ounce) can white corn, drained
1 tablespoon dried basil
1 tablespoon fresh chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper

  1. Cut top off tomatoes and carefully remove pulp so you have a shell.  Drain shell.  Chop pulp and set aside.
  2. Saut' celery and onion in butter until tender.  Add remaining ingredients including tomato pulp and stir well.
  3. Spoon mixture into shells and place flat in baking dish in 350 degree oven for 20 minutes.


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