There are a number of recipes for making cheese soufflé in tomatoes, but romas are awfully small for it...

I thought the same thing about Romas, plllog. But she was very specific about it. Finding the exact recipe is going to be a long shot, particularly because Veranda is not a ”foodie” magazine. I’ve found old recipes from Gourmet, Bon Apetite, and such, but you would expect recipes from those publications to survive.

Try a plain soufflé recipe. she's only got a few ingredients to waste if it doesn't work. i can't see how salt types will make a difference. sounds fun . Trying different cheeses will change the flavour more than salt.

Good idea, IC, but I don’t think she wants to experiment. I think she is trying to find the exact recipe she used oh-so-many years ago.

Could it have been a quiche recipe? Calling for romas would of made sense.

That is what I initially thought she was talking about, Sherry. But she corrected me, saying it was cheese souffle cooked in roma tomatoes. 🤷‍♀️

Some recipes currently out there use the round tomatoes on the vine. I'm pretty sure, when this recipe came out, those were prohibitively expensive, hothouse tomatoes. Maybe it really was romas. My best suggestions are to try the Home Decorating/discussions fora as potentially more possibles to have been reading Veranda, or just e-mailing the magazine.

Veranda is also one of the magazines that originally was part or the Southern Living and Better Homes and Gardens group. They all used the same things back and forth.

Yes, I would contact Veranda customer service and ask. Give as much information as she can remember.

bbstx, you likely saw the same links I did for souffle-stuffed tomatoes. None called for romas but here are a couple FWIW.

https://apassionforentertaining.com/cheese-souffle-stuffed-tomatoes/

https://www.aspicyperspective.com/stuffed-tomatoes-with-cheese-souffle/

Just sent an email to customer service at Veranda. It was that or send it to ”Clinton.” 🤔 Seriously, one email address I found was clinton@veranda.com

I have very little anticipation of success but I also had nothing to lose.

Sherry, I had forgotten that Veranda was part of SL. A lot of their old recipes are at myrecipes.com. I need to look there.

This thread is reminding me of lost recipes. DH and I had dinner at an old hotel in Heidelberg Germany. I had read in the guide book not to miss their cream of escargot soup. I ordered it and it lived up to its reputation. When we got back home, I wrote the hotel and asked for the recipe. To my surprise, they sent it. I put it away someplace very safe. That recipe has never been seen since. I was too embarrassed to write and ask for it again.

I totally get that! Maybe ask a daughter to ask? ”My mom told me about this great recipe, and the memories from it. Would you be willing to send it to me so I can surprise her?”

Veranda is being very responsive. Well, the first message I got was auto-generated, I’m sure. But the second message was from a human saying that they were forwarding my request to someone who might be able to answer it. It’s a start.

Definitely a start! Let us know what happens.

This recipe sounds so familiar to me, so I bothered to haul out the old, handwritten, recipe card file from before computer data bases. Nope. Especially the salt part seems very familiar. I have another binder with old recipes that I'll look thru', but I really doubt it's in there.

Please, if you do find this recipe, will you please post it? Meanwhile, I'll keep looking.

Thanks, Kate. I was hoping for exactly this!

Carol, that recipe certainly has possibilities!!

Here is a somewhat similar (perhaps) recipe that might explain why Roma tomatoes are called for. It says that round tomatoes can become flat during the baking process, and so perhaps Roma tomatoes would stand up better.

Personally, I am not a fan of soufflés because all the recipes I've seen say to serve immediately, and I do not like this time constraint. I guess they do not reheat well, but I've never tried.

If I were going to make a soufflé, I would want to make one that only served two, so that I would not have leftovers. The stuffed tomato recipe would probably be good for making a small quantity.

I may start cooking cheese souffle in tomatoes! Y’all are coming up with some fabulous recipes. Even if they aren’t exactly what my acquaintance described, they look delicious!