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Biscuit-Stuffed Tomatoes
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Southern Recipe Restoration Project
Claire Snyder, a Rome native who retired from Bell South, recalls attending parties at the home of her sister, Elizabeth Roberts, in Knoxville. One of Elizabeth's specialties was this stuffed tomato -- an idea an older friend and fellow bridge master taught her. Snyder thinks it came about when "using leftover food was the necessary economy."
Hands on time: 15 minutes Total time: 20 minutes Serves: 4
Ingredients:
-
4 large ripe tomatoes
4 cups crumbled biscuits (1-2 per tomato)
1/2 cup mayonnaise
1 teaspoon Durkee's Sauce
2 green onions, thinly sliced
2 sprigs fresh parsley, stemmed
Coarse salt and freshly ground black pepper
Instructions:
Remove the top fourth of each tomato and discard. Carefully scoop out the pulp and reserve. In a small bowl, combine the reserved tomato pulp, biscuits, mayonnaise, Durkee's, green onion and parsley. Taste and season with salt and pepper. Spoon the mixture into tomato shells and serve.
Notes:
Claire Snyder sent these instructions for a dish her sister shared with her: "Remove seeds from home-grown tomato. Crumble leftover buttermilk biscuits, add grated onion, mayo, Durkee's (small amount) to taste. Stuff tomato. Now that I've been cooking for 50 years, I would probably use green onions, maybe top with chopped parsley, dill or other herb which was not available then." Here is how Virginia Willis interpreted it.
Note: Chef's interpretation: Says Willis: "I prepare a very similar dish with corn bread instead of biscuits. Also, I add a little crumbled bacon and heat the tomatoes in the oven just until heated through. Both recipes are great during the height of tomato season and make use of stale bread. I like to think of them as a Southern version of the Italian bread salad panzanella."
Note: Chef's interpretation: Says Willis: "I prepare a very similar dish with corn bread instead of biscuits. Also, I add a little crumbled bacon and heat the tomatoes in the oven just until heated through. Both recipes are great during the height of tomato season and make use of stale bread. I like to think of them as a Southern version of the Italian bread salad panzanella."
Nutrition:
Per serving: 520 calories (percent of calories from fat, 45), 10 grams protein, 64 grams carbohydrates, 7 grams fiber, 27 grams fat (3 grams saturated), 11 milligrams cholesterol, 265 milligrams sodium.
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