Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- salt
- pepper
Directions
Select large, firm tomatoes ; cut a thin slice from the stem end and scoop out the inside; sprinkle the inside with salt and pepper; fill with the following mixtures : Mix with the pulp an equal amount of but- tered cracker crumbs; season with salt, pepper and onion juice, or use in place of the crumbs the same amount of cooked rice or macaroni ; fill the tomatoes full, replace the slice of tomato, cover with a thin two- inch slice of salt, fat pork, hold the slices of tomato and pork in place by putting a wooden toothpick through them. The pork bastes them and adds very much to the flavor. Eemove the toothpick before serv-
156 ROCKY MOUNTAIN COOK BOOK.
ing. The top of the tomato can be covered with but- tered crumbs instead of using the slices of tomato and pork.
Bake in a granite pan, with a little stock or hot water. Serve on slices of toast or surrounded by a brown sauce. Any kind of finely chopped meat may be used for stuffing by mixing it with a few buttered crumbs, a little stock or a little left-over sauce, well seasoned, and a grating of onion or cooked peppers finely chopped. Cooked mushrooms and sweetbreads can be used by chopping them and mixing with either of the following sauces: Cream, celery, allemande, poulette, or Bechamel, or stuff seasoned rice.