Monday, March 30, 2015

Tomato Cheese Puffs

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins


  • Servings: 6
  • 6 large tomatoes
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup soft breadcrumbs
  • 1 cup shredded cheddar cheese
  • 1 tablespoon butter
  • 3 eggs, separated


  • 1 cut off top of each tomato; scoop out pulp, leaving shells intact. sprinkle cavity of each tomato with salt; invert on papere towels to dain.
  • 2 combine milk, breadcrumbs, cheese, and butter in a heavy saucepan; cook over medium heat, stirring constanly, until cheese melts and mixture is thoroughly heated.
  • 3 beat egg yolks until thick and lemon colored. gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
  • 4 beat egg whites until stiff peaks form; fold into yolk mixture. spoon into tomato shells, and place ina 12x8x2 baking dish. bake 350 for 35-40 minutes or until puffed and lightly browned. serve immediately.

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