Hamburger Stuffed Tomatoes with Corn

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° for 25 minutes or until done.