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Monthly Archives: February 2013

Zesty Stuffed Tomatoes

2 large firm tomatoes                            1/3 C sour cream

3 Tbsp chopped jalapenos                    2 tsp. flour

3 Tbsp chopped green onions                 3/4 tsp sugar

1/2 tsp salt

1/2 C shredded monterrey jack & cheddar cheese

Cut tomatoes in half horizontally.  If needed, cut a thin slice off bottom so tomatoes will sit upright.  Using a teaspoon handle, gently remove seeds and pulp.  Drain.

Combine sour cream, peppers, onions, flour, sugar and salt.  Mix well.  Place tomato halves upright on foil lined cookie sheet.  Spoon 1/4 of the sour cream mixture into each tomato cup.  Broil 3-5 inches from heat for 2-3 minutes or until sour cream is bubbly and lightly browned.  Sprinkle tomatoes with cheese and broil again for 2-3 minutes until melted.  Garnish with additional jalapenos if desired.  Serve immediately.

Remembered this old favorite, and took to a

dinner party recently — a hit!  Especially great with pork, steak or barbeque!

 For more kitchen’s click here!