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Tomatoes Stuffed with Succotash

Western.Chefs's picture
Ingredients
  Firm tomatoes 6 Large
  Cooked green lima beans 1 Cup (16 tbs)
  Whole grain corn 1 Cup (16 tbs) (Cooked / Canned)
  Melted butter/Margarine / fat / salad oil 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Cream 4 Tablespoon (Light / Heavy)
  Bacon strip 2
Directions

Scoop out the pulp and juice from the tomatoes (use pulp and juice for stewed tomatoes, tomato sauce, etc.) and sprinkle the insides well with salt.
Combine the limas, corn, butter, pepper, salt, and cream, and mix well.
Fill the tomato shells with this mixture, and top each tomato with a thin slice of bacon about the size of 2 postage stamps.
Bake in a moderately hot oven of 375°F for 20 min or until the tomatoes start to get soft.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tomato

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1245 Calories from Fat 353

% Daily Value*

Total Fat 40 g61.3%

Saturated Fat 20.9 g104.7%

Trans Fat 0 g

Cholesterol 74.6 mg24.9%

Sodium 1960.5 mg81.7%

Total Carbohydrates 198 g65.9%

Dietary Fiber 27.2 g108.9%

Sugars 50.6 g

Protein 31 g61.7%

Vitamin A 206.8% Vitamin C 243.2%

Calcium 28.1% Iron 45.3%

*Based on a 2000 Calorie diet

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Tomatoes Stuffed With Succotash Recipe