Creamy Stuffed Tomatoes
|Ripe firm tomatoes||4 Large, cut in halves|
|Shredded swiss cheese||2 Cup (32 tbs)|
|Chopped ripe olives||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Instant minced onion||1 Teaspoon|
|Egg yolks||2 , slightly beaten|
|Cream||1 Cup (16 tbs)|
|Curry powder/0.25 teaspoon dry mustard powder||1⁄8 Teaspoon|
|Soft breadcrumbs||6 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
Scoop out seedy centers from tomato halves.
Invert to drain.
Put cheese, olives, parsley, and onion into a bowl.
Add a mixture of egg yolks, cream, salt, and curry powder or dry mustard.
Set tomato shells in a shallow baking dish.
Sprinkle insides lightly with salt.
Spoon in filling.
Top with a mixture of crumbs and butter.
Bake at 350°F about 35 minutes.