Recipe: Stuffed Baked Tomatoes (Mueller's Macaroni, 1937)

MUELLER'S STUFFED BAKED TOMATOES

1/2 package Mueller's Elbow Macaroni
6 medium sized tomatoes
1 cup grated cheese
1 teaspoon salt
1/8 teaspoon ground black pepper
Worcestershire sauce

Cook elbow macaroni as directed and drain.

Cut a slice from top of each tomato and remove most of pulp.

Combine macaroni, grated cheese, salt, pepper, a few drops Worcestershire and enough of the tomato pulp to moisten well. Fill tomato shells with this mixture, mounding it well over the top.

Bake in moderate oven, 400 degrees F., 20 to 25 minutes.

Source:
Recipe Booklet - Magic Menus with Mueller's Macaroni Products, C.F. Mueller Co., 1937