Hamburger Stuffed Tomatoes With Corn - cooking recipe

Ingredients

6 large fresh tomatoes
salt
1 lb. hamburger
1 medium onion, minced
pepper
1/2 tsp. Worcestershire
3 c. cut fresh corn (5 ears)
3 Tbsp. margarine, melted
1/2 c. soft bread crumbs

Preparation

Cut the top from tomato; scoop out and reserve pulp.
Sprinkle inside of tomato with salt and turn upside down to drain. Meanwhile, cook hamburger and onion until its loses its red color, using a small amount of fat is necessary.
Add tomato pulp, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and Worcestershire sauce. Cook rapidly uncovered about 5 minutes or until liquid is evaporated, stirring occasionally.
Fill tomatoes with mixture. Combine corn with 2 tablespoons margarine, 1 teaspoon salt, 1/8 teaspoon pepper.
Put into deep 9-inch pie pan.
Arrange tomatoes on top of corn.
Add remaining margarine to crumbs; mix well and sprinkle on top of tomatoes.
Bake at 375\u00b0 for 25 minutes or until done.