Toe And Dons Cheese Cracker Stuffed Tomatoes Recipes

TOE AND DON'S CHEESE & CRACKER STUFFED TOMATOES

Steps:

• Cut tops off of tomatoes and scoop out pulp leaving shell.
• If you want to save the pulp, put it in a casserole dish at this point.
• Crush saltine crackers (I just do it carefully right in the unopened sleeve) to say pea size, put in bowl.
• Grate the cheese into the bowl, turning with your hands every few minutes so the cheese doesn't stick together and gets mixed in nicely with crackers.
• Carefully but firmly stuff tomatoes with mixture.
• Dot each tomato with a pat of butter.
• Bake 1 hour or until tomatoes are soft.
• If making the casserole cut tomato count to six and use extra crumbs on pulp.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

CHEESE-STUFFED TOMATOES

Steps:

• Scoop out center of each tomato half, leaving a 1/2 inch thick shell.
• Chop scooped out tomato pulp; set aside.
• In a medium bowl, combine breadcrumbs, butter, basil, salt and pepper.
• Stir in cheese and chopped tomato pulp.
• Fill tomato shells with breadcrumb mixture.
• Wrap each stuffed half in foil.
• Place on grill, stuffed side up.
• Cook 10 to 15 minutes or until cheese melts.
• Remove foil; sprinkle with parsley.
• Serve hot and enjoy.

EMILY'S CHEESE AND TOMATO CRACKER APPETIZER

Steps:

• Add chives, marjoram, and garlic to cream cheese. Cream together until ingredients blended.
• Smear about a half teaspoon on each cracker, and add sliced cheese and sliced tomatoes on top.