% stuffed tomatoes

 
                              Stuffed Tomatoes
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tomatoes                         Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Large         firm tomatoes
    1      C.            precooked rice
    1      C.            grated process cheese (7 oz.)
      1/2  Clove         garlic -- chopped
    2      Tbsp.         olive oil
      1/8  Tsp.          salt
    2      Tbsp.         olive oil
 
 Thoroughly grease 8 x 8 x 2-inch baking dish. Heat in
 skillet 2 tablespoons olive oil. Add and cook until light
 brown chopped garlic. Stir cheese, oil and garlic into rice.
 Set aside. Rinse and remove stem ends from tomatoes. Cut 1/4
 inch slice from top of each tomato and set aside. With a sharp
 knife, cut down around inside tomatoes being careful not to cut
 through bottom. With a spoon scoop out center pulp. Sieve
 tomato pulp and set aside liquid. Sprinkle each tomato with
 salt. Lightly fill tomatoes with rice-cheese mixture. Sprinkle
 1 tablespoon tomato liquid over each. Replace tops of tomatoes.
 Place tomatoes into prepared pan. Pour remaining olive oil
 over tomatoes. Bake at 375 degrees for 20 to 25 minutes. Garnish
 with watercress.
 
 Variation:
 Stuffed Oranges: Stuff oranges like tomatoes, but
 omitting the rice and ground meat. Use only bread crumbs,
 ground with butter or oleo, egg, parsley and salt, pepper and
 some grated cheese. Bake at 350 degrees for about 1 hour.
 
 
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