Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Cut tomatoes in half crosswise and put cut side up on a baking sheet then sprinkle with onion, peppers, salt and cayenne.
  2. Put 1 teaspoon bacon drippings over each tomato.
  3. Put ½ cup water in the pan and bake at 425°F for 15 minutes.
  4. Heat remaining bacon drippings and brown flour in it then add milk, cream and liquid from the pan then stir until boiling and cook 3 minutes longer.
  5. Dish tomatoes on toast squares and pour sauce around them.

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