Saturday, May 8, 2010

Stuffed Tomatoes

6 medium tomatoes, pulp removed and drained (sprinkle with ¼ t. salt)
In saucepan, mix:
½ t. Celtic salt
1 T. onion
2 T. dairy-free butter
1 can salmon
½ cup corn flakes (sugar-free brand)
Egg replacer for 1 egg
¼ t. Worcestershire sauce

Stuff tomatoes and top with ¼ cup corn flakes mixed with 1 ½ T melted butter. Bake until hot.

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