5 med. tomatoes
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. freshly ground pepper
1 c. milk
5 slices bacon, cooked and crumbled
1/2 c. finely chopped green onion
3 c. Proxen corn, cooked in salted water
Salt and freshly ground pepper

Cut tomatoes in half. Scoop out as much flesh as possible, invert on paper towels; drain. Preheat oven to 350 degrees. Melt butter in saucepan over medium low heat. Stir in flour, 1 teaspoon salt and 1/4 teaspoon pepper. Continue cooking until mixture is smooth and bubbly. Slowly pour in milk, stirring constantly. Increase heat to medium and continue cooking and stirring until mixture thickens (about 1 minute. Remove from heat and stir in bacon, green onion and corn. Salt and pepper to taste. Frill each tomato half with corn mixture and place on baking sheet. Cover with aluminum foil and bake 25 to 30 minutes or just until heated through. Yield 10 servings.