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6 large tomatoes
Salt
2 tablespoons butter or margarine
1 tablespoon chopped onion
2 tablespoons chopped green pepper
1 can (16 oz.) whole kernel corn, drained 1/4 cup potato chips, crushed
Grated Parmesan cheese
6 large tomatoes
Salt
2 tablespoons butter or margarine
1 tablespoon chopped onion
2 tablespoons chopped green pepper
1 can (16 oz.) whole kernel corn, drained 1/4 cup potato chips, crushed
Grated Parmesan cheese
Setting: HIGH
1. Cut tops off tomatoes; hollow out inside. Save tomato pulp for soup. Place tomatoes on glass serv¬ing platter. Sprinkle with salt. Combine butter, onion and green pepper in 4-cup glass measure.
2. MICROWAVE for 4 to 5 MINUTES or until butter is melted. Stir in corn and crushed potato chips. Spoon crumb mixture into tomatoes. Sprinkle with Parme¬san cheese.
3. MICROWAVE for 6 to 7 MINUTES or until heated through. Let stand 3 minutes before serving. 6 Servings
1. Cut tops off tomatoes; hollow out inside. Save tomato pulp for soup. Place tomatoes on glass serv¬ing platter. Sprinkle with salt. Combine butter, onion and green pepper in 4-cup glass measure.
2. MICROWAVE for 4 to 5 MINUTES or until butter is melted. Stir in corn and crushed potato chips. Spoon crumb mixture into tomatoes. Sprinkle with Parme¬san cheese.
3. MICROWAVE for 6 to 7 MINUTES or until heated through. Let stand 3 minutes before serving. 6 Servings
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