Stuffed tomatoes (gefullte tomaten)

Ingredients

Quantity		Ingredient
12	eaches	Tomatoes
2	cups	Rice, cooked
2	tablespoons	Butter
		Tomato pulp
		Salt and pepper
2	tablespoons	Cheese; grated
		Extra butter
2	tablespoons	Flour
2	tablespoons	Butter
		Tomato pulp
4	tablespoons	Cheese; grated
1½	cup	Milk
2	eaches	Eggs; separated

Directions

RICE FILLING

CHEESE FILLING

Cut off the tops of the tomatoes and scoop out pulp. Cook pulp down, strain, and blend with desired filling: RICE FILLING:

Mix rice, butter, tomato pulp and seasonings. Stuff tomato shells with mixture, sprinkle with cheese, dot with butter. Either steam, covered, in butter or bake in moderate (350 F) oven until well browned, 30 to 40 minutes.

CHEESE FILLING:

Brown flour in butter over low heat, add tomato pulp and cheese and moisten gradually with milk, blending well. Heat thoroughly but do not boil. Remove from heat and let cool. Stir in egg yolks, fold in beaten egg whites and stuff into tomato shells. Bake in moderate (350 F) oven 30 to 40 minutes. Serve with green salad or vegetables.

Serves 6 to 12.

_German Cookery_ by Elizabeth Schuler Crown Publishers 1955, 1983 ISBN 0-517-50663-7 Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-25-95

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