Hopkins house tomato rubaiat

Yield: 15 Servings

Measure Ingredient
2 ounces Butter -- melt
4 tablespoons Flour
2 cups Half and half
\N \N Salt -- pepper, garlic
\N \N Salt
\N \N Onion salt
12 ounces Frozen peas -- cook
20 \N Tomatoes
\N \N Parmesan cheese -- grate

Cook butter and flour together until flour is well blended. Add half and half. Cook until sooth and thickened, stirring constantly. Season with salt, pepper, garlic salt, and onion salt. Add peas. Cut the tops off the tomatoes and hollow out each tomato. fill with creamed pea mixture and sprinkle with Parmesan cheese. Heat in a 450~ oven until tomatoesare heated through. From: Hopkins House, Hopkins, MN; Strib. (wrv)

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