8 whole tomatoes
1 (16 oz.) can whole kernel corn or 2 cups fresh corn, cut from cob
1/2 tsp. dill weed
Salt & white pepper
1/2 c. Stove Top Stuffing, chicken flavor
2 tbsp. butter

Cut caps from tomatoes, hollow out and put pulp and corn in skillet with butter. Add salt, pepper and dill and saute' 10 minutes. Add stuffing mix (it will absorb the liquid). Stir well and cool. Stuff tomatoes with mixture and heat 20 minutes in 350 degree oven.

HELPFUL HINT - This can be made a day ahead and heated for 20 minutes when ready to serve them.

Excellent served with Standing Rib Roast and Savory Green Beans.

Refer to section on ENTREES and SIDE DISHES.