Recipe of the Week: Baked Stuffed Tomatoes

generic arial,sans-serif; font-size: 12pt;”>Ingredients

6 medium tomatoes

3 slices white bread

1 slice white bread, buttered

1/4 cup finely grated Cheddar cheese

1 teaspoon prepared horseradish

1 tablespoon Worcestershire

1 teaspoon salt

1 4-ounce can mushrooms, drained

(Minced parsley is optional)

Directions:

Preheat oven to 350 degrees

Wash tomatoes and cut off tops.  Hollow out tomatoes, leaving a thick  outer shell; reserve pulp in a bowl.  Put the tomato shells in a     9x9x2 inch square pan; set aside.

Finely chop the reserve pulp and add the horseradish, Worcestershire, mushrooms, salt and mix well.  Cut up all 3 slices of white bread into     very small pieces and put them into bowl.

In another bowl, cut up the 1 slice of white buttered bread and add the Cheddar     cheese and mix well.

Stuff tomato shells with the reserve pulp/bread mix.

Sprinkle buttered bread/cheese mix on top.

Bake 30 minutes.

Marty Williams, Thousand Oaks

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