STUFFED TOMATOES WITH CHEESE CARROTS
Instructions:
- 6 medium-sized tomatoes
- 4 Tb. bacon or ham fat
- 2 Tb. chopped onion
- 1/2 c. chopped ham
- 1-1/2 c. stale bread crumbs
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. chopped parsley
- Yellow cream cheese
- Parsley
- Cut the tops from the tomatoes and remove the pulp.
- Melt the fat in a frying pan, add the chopped onion, ham, tomato pulp, bread crumbs, salt, pepper, and parsley.
- Heat thoroughly and mix well.
- Fill the tomatoes with the stuffing, which should be quite moist, put them in a shallow pan, and bake them until the tomato shell may be easily pierced with a fork.
- Mash yellow cream cheese and, if necessary, moisten it slightly with cream.
- Shape it into tiny carrots with the fingers, and put a piece of parsley in one end for leaves.
- Place the baked tomatoes on a platter and garnish with the carrots and sprigs of parsley.
- Serve. Sufficient to Serve Six