Meat Crested Tomatoes
|Ripe red tomatoes||6 Large (Use Firm Ones)|
|Boneless pork||3⁄4 Pound, ground together with equal quantity boned lamb (Boned Pork)|
|Boneless lamb||3⁄4 Pound, ground together with equal quantity boned pork (Boned Lamb)|
|Shredded natural cheddar cheese||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Seasoned pepper||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Eggs||2 , beaten|
|Cooked spaghetti||1 1⁄2 Cup (24 tbs)|
About 1 1/2 hours before serving: Cut thin slice from stem end of each tomato.
Scoop out most of pulp and juice from tomatoes, being careful not to damage outside skin (save pulp and juice for stewed tomatoes or tomato sauce).
Sprinkle inside of each tomato with salt; let stand, right side up, until time to fill.
Preheat oven to 350°F.
In large bowl, combine ground lamb and pork, cheese, parsley, seasoned pepper, allspice, 2 teaspoons salt and beaten eggs.
In large skillet over medium heat, in 1 tablespoon hot butter, saute meat until it loses all its red color; drain off fat.
Heap some of meat mixture in center of each tomato.
Arrange tomatoes in shallow 10" by 6" by 2" baking dish.
Bake 15 to 20 minutes or until meat is piping hot and tomato skins wrinkled.
Serve on bed of hot spaghetti which has been seasoned to taste and tossed with 2 tablespoons melted butter, if desired.
Or serve on hot buttered toast slices or split buttered toasted English muffins.