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Deviled Tomatoes




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Deviled Tomatoes

4 Firm tomatoes

2 tb Butter

1 sm Garlic clove, crushed

1/2 c Fresh white bread crumbs

1 tb Chopped fresh parsley

1/4 ts Cayenne pepper

1/2 ts Paprika

1/4 ts Dry mustard

1 tb Grated Parmesan cheese

Salt to taste Fresh parsley sprigs Preheat oven to 350'F. (175'C.). Grease a 9" square baking pan. Cut 1/3 slice off top of each tomato. Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a saucepan. Add garlic, bread crumbs and chopped parsley; mix well. Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot.

 

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