8 med. size tomatoes
1 green onion top (scallion), chopped
1 c. ground ham or ground beef
2 c. stale bread, softened in milk
1 egg, beaten
1/4 stick butter
Tony's Creole Seasoning or salt & pepper
Bread crumbs

Scoop inside pulp from tomatoes and turn upside down to drain. Fry onion to lightly brown in butter, add pulp and ham or ground beef. Cook until nearly all water is out of tomatoes.

Squeeze out all surplus milk in bread and measure 1 1/2 cups. Add to ham mixture, add egg and seasoning. Mix well and cook until rather dry. Stuff tomato shells with this dressing and sprinkle top with bread crumbs. Bake at 350 degrees for about 15 minutes. (Serves 8.)