TOMATOES AND SWEET CORN

Press, Volume CVII, Issue 31563, 28 December 1967, Page 2

TOMATOES AND SWEET CORN

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CELIA TIMMS)

Tomatoes and sweet corn make a quick and easy luncheon dish for the holiday season. In this recipe individual tomatoes are filled with tinned corn and chopped bacon. It will serve six persons. Foiled Again. Potatoes baked and served in their jackets look appetising if they are wrapped in aluminium foil before cooking.

Rouge On Knees.— Now that fashion is revealing knees, disguise a knobbly pair with a touch of rouge on the bone. Slim a plump pair with rouge blended in the hollows. You Will Need: 6 tomatoes Prepared mustard 6 rashers bacon

12 oz tin cream-style sweet corn 1 egg Sweet basil Grated cheese Parsley sprigs

Method: Cut a slice from stem end of each tomato and carefully scoop out pulp into bowl. Turn tomatoes upside down to drain for 15 minutes. Chop pulp and add tin of sweet corn. Beat egg and add this to corn and tomato mixture, season to taste with pepper and salt and a pinch of basil.

Spread inside of each drained tomato with prepared mustard and divide cooked chopped bacon evenly between them.

Spoon corn on top of bacon, filling up each hollow. Place in baking dish, sprinkle cheese over top and bake at about 375 for 30 minutes or until soft and golden brown on top. Garnish with parsley sprig.