Baked Curried Turkey and Rice
INGREDIENTS:
6 lg Ripe tomatoes; skinned and
-stem ends removed
1 c Tomato sauce
2 ts Curry powder
2 tb Currant jelly
4 tb Sharp Cheddar cheese
3 tb Fresh bread crumbs
Crisp-cooked bacon bits
-(optional)
6 lg Ripe tomatoes; skinned and
-stem ends removed
1 c Tomato sauce
2 ts Curry powder
2 tb Currant jelly
4 tb Sharp Cheddar cheese
3 tb Fresh bread crumbs
Crisp-cooked bacon bits
-(optional)
Preheat oven to 400 degrees F. Cut deep, narrow holes in the tomatoes (be careful not to go all the way through). Place the tomatoes in a buttered baking dish. Combine the tomato sauce, curry powder and currant jelly in saucepan. Heat 5 minutes, pour over tomatoes (particularly inside the hollows) and bake 15 minutes. Remove tomatoes from oven. Then turn on broiler. Sprinkle cheese, bread crumbs and bacon (if used) over tomatoes and place under broiler to brown.
_Classic American Cooking_ Pearl Byrd Foster, 1983 Simon & Schuster ISBN 0-671-44303-8 Typos by Jeff Pruett
_Classic American Cooking_ Pearl Byrd Foster, 1983 Simon & Schuster ISBN 0-671-44303-8 Typos by Jeff Pruett