Baked Stuffed Tomatoes
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Cooked corn||1 Cup (16 tbs)|
|Pepper||1 1⁄2 Dash (1 Generous Dash)|
|Toasted buttered bread cubes||3⁄4 Cup (12 tbs)|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
Cut slice from top of tomatoes; scoop out and save pulp leaving 1/4-inch shell.
In skillet, cook bacon; remove and crumble.
Cook green pepper and onion in drippings until tender; stir in corn, pepper, and all but 1/2 cup tomato pulp.
Cook over low heat 5 minutes.
Place 1 tablespoon bread in each tomato; fill with vegetable mixture.
Top with remaining bread.
Place in baking dish; add water to just cover bottom of dish.
Bake at 350°F. for 20 minutes.
Meanwhile in saucepan, combine soup, reserved tomato pulp, milk, and bacon; heat but do not boil.