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Breaded Tomatoes |
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Serves: 8
Print this Recipe
Marion Stanley, Gilroy, California
8 to 10 small to medium firm fresh tomatoes
1/2 cup butter or margarine, melted
1 cup crushed saltine crackers
1 tablespoon grated Parmesan cheese
CHEESE SAUCE:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash white peppers
1-1/2 cups milk
3 tablespoons grated Parmesan cheese
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Peel and core tomatoes but leave them whole. Dip each whole tomato in melted butter. In a small bowl, combine saltine crumbs and Parmesan cheese. Roll tomatoes in crumb mixture, gently pressing crumbs onto tomato. Place tomatoes in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over the tomatoes. Bake at 475° for 15 minutes or until tomatoes begin to brown and are heated through. Watch closely; they burn easily. Meanwhile, for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in Parmesan cheese. Serve over tomatoes.
© Copyright Reiman Publications, 1993-1997
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