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| 4 mittel | tomatoes |
| 1/4 Teelöffel | garlic powdered |
| 4 | (1-inch) cubes Cheddar cheese |
| 4 Teelöffel | Dijon mustard |
| 1/2 Tasse | onion chopped |
| 4 Prise | Worcestershire Sauce |
| 1 Teelöffel | Dried leaf basil or oregano (or to taste) |
| 4 Scheibe | Swiss cheese; thin (1/2 oz), each about 3x6-inch |
| 1 Esslöffel | Chopped chives or parsley |
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Cut thin slice from top of tomatoes, then hollow out tomato, cutting out flesh to leave a shell with sides about 1/4-inch thick & top opening about 2 inches wide. Chop tomato flesh. Layer garlic powder, Cheddar cheese, mustard & onion (in that order) in shells. Top onion with as much chopped tomato as will comfortably fit, then season with Worcestershire & basil or oregano. Fold each Swiss cheese slice in half; top each tomato with a folded slice, letting some of it hang over edges. (At this point you may cover & refrigerate up to a day). To bake, preheat oven to 350. Line a baking pan with foil. Arrange tomatoes in pan; bake 15 minutes or until cheese is bubbly & lightly browned. Serve hot. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
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