Friday, December 16, 2016

Myrna Loy's Tomato Mushrooms

Myrna Loy's Tomato Mushrooms

1 lb. tomatoes
1/2 lb. pork sausages
salt and cayenne

Wash tomatoes well. Cut in halves crosswise, and scoop out a small piece, from the center of each half. Sprinkle with salt and cayenne. Remove skin from sausages. Divide each sausage into two or three, according to the size, and save a little for the "stalks." Spread a portion of the sausage meat over the tomato halves, spreading well to the edge. Press a hole in the center. Dust with flour and dot with butter. Bake in a hot oven until tender. Meanwhile, fold leftover sausage meat in roll on floured board. Cut into short lengths. Flour them and fry in hot fat. When tomatoes are cooked, place one of these stalks in the center of each. Serve on bed of lettuce.

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