Stuffed Tomatoes With Cheese Carrots

Stuffed Tomatoes With Cheese Carrots

Ingredients:
6 medium-sized tomatoes
4 Tb. bacon or ham fat
2 Tb. chopped onion
1/2 c. chopped ham
1-1/2 c. stale bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
2 Tb. chopped parsley

Directions:
Yellow cream cheese
Parsley
Cut the tops from the tomatoes and remove the pulp. Melt the fat in a
frying pan, add the chopped onion, ham, tomato pulp, bread crumbs, salt,
pepper, and parsley. Heat thoroughly and mix well. Fill the tomatoes
with the stuffing, which should be quite moist, put them in a shallow
pan, and bake them until the tomato shell may be easily pierced with a
fork. Mash yellow cream cheese and, if necessary, moisten it slightly
with cream. Shape it into tiny carrots with the fingers, and put a piece
of parsley in one end for leaves. Place the baked tomatoes on a platter
and garnish with the carrots and sprigs of parsley. Serve.
120. SAUTED TOMATOES.--Half ripened tomatoes are delicious when sauted.
Cut the desired number of such tomatoes into slices about 1/4 inch
thick, and roll first in beaten egg and then in stale bread crumbs or
cracker crumbs. Saute in a small amount of fat until they are brown on
one side; then turn and brown on the other side. Remove from the pan and
serve at once.
121. CREAMED TOMATOES.--A rather unusual, but nevertheless very
appetizing, way of preparing tomatoes consists in sauteing them in fat
and then serving them with a cream sauce on freshly toasted bread.
When it is desired to prepare tomatoes in this manner, select
medium-sized ones and cut them into slices 1/2 inch thick. Roll the
slices first in egg and then in stale bread crumbs or cracker crumbs.
Saute in a generous amount of fat until brown, drain carefully, and
brown on the other side. When done, remove from the pan. Add 2
tablespoonfuls of flour to the fat that remains in the pan, and stir
until the flour becomes light brown. Add 1-1/2 cupfuls of milk and stir
until thick. Place the slices of tomato on freshly toasted bread and
pour the sauce over them.
TURNIPS AND THEIR PREPARATION
122. TURNIPS, which are a root vegetable, occur in two varieties,
white and yellow. The white ones are commonly known as turnips and
the yellow ones are called rutabagas. Although differing in color,
both varieties have much the same flavor and may be prepared in the same
ways. Therefore, whenever a recipe calls for turnips, rutabagas may be
used as well.
123. In food value, turnips are similar to beets, carrots, and parsnips.
They have a strong flavor, which is disliked by many persons and
disagrees with some. However, much of this can be dissipated by cooking
them with the cover of the kettle removed, so that when properly