Stout Stuffed Tomatoes
Ingredients:
12 medium-size fresh, ripe tomatoes
Salt and pepper
12 oz. whole corn, drained
1 small onion, chopped
8 oz. sharp cheddar cheese, grated
3 cups soft bread crumbs
2 cups Alaskan Stout
Instructions:
Preheat oven to 350. Cut the tops off the tomatoes, scoop out the pulp and reserve. Sprinkle inside with salt and pepper. Chop up the pulp, drain and put in mixing bowl. Add corn, onion, cheese and bread crumbs to the tomato pulp and mix well. Spoon mixture into tomato shells. Place tomatoes in a greased shallow baking pan. Spoon Alaskan Stout over the tops of the tomatoes. Bake at 350 for 20 – 25 minutes or until tops are lightly browned.