Breakfast Stuffed Tomato
Stuffed Tomato Cups (Lunch)
Stuffed Tomato Salad
The Best Stuffed Tomato Side Dish


Breakfast Stuffed Tomato

Cut the top of a medium tomato off. Scrape the pulp and juice out with a
spoon and set aside. Place 1 or 2 raw eggs in the tomato casing. Place
in
a shallow baking pan. Place pulp and juice on bottom of pan so the tomato
casing is setting in the juice. Bake at 400 degrees until egg is done to
your liking.

Stuffed Tomato Cups

4 lg. tomatoes
Salt
Basil leaves, crushed
1/2 cup ground beef
1/4 cup chopped onion
1/4 cup chopped green chilies
1/2 env. (about 2 Tbsp.) enchilada sauce mix
1/4 cup herb seasoned croutons
4 tsp. grated Parmesan cheese

Cut top off tomatoes, scoop out pulp. Chop tops and pulp, drain. Cut
sawtooth edge around shells, invert shells to drain. Sprinkle inside with
salt and basil. In skillet brown beef and onion; drain off fat. Stir in
pulp, chilies, seasoning mix and croutons. Stuff shells. Sprinkle
tomatoes with cheese. Place in shallow baking dish, fill dish with 1/2
inch water. Bake at 375 degrees for 25-30 minutes. Trim with parsley.
Makes 4 servings


Stuffed Tomato Salad

1 lb. frozen salad cocktail shrimp
4 lg. tomatoes
1/2 cup cooked rice
1 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 garlic cloves, minced
1 dash Tabasco
2 bunches spring onions
Small can black olives, chopped

Cut top of tomato. Spoon out all tomato, refrigerate shell. Chop
tomato fine using juice, chop onions including some green. Mix all into
bowl. Stuff tomato shell with mixture. Serve on bed of lettuce.




The Best Stuffed Tomato Side Dish

8 tomatoes, about 3 lbs.
1 med. size onions, chopped
1/2 lb. zucchini, chopped
4 oz. mushrooms, chopped
1 cup canned kernel corn
2 Tbsp. olive oil
1 (6 oz.) pkg. cornbread stuffing mix*
Parmesan cheese
Melted butter
Paprika

*Including stuffing seasoning packet Cut thin slice from top of
tomatoes, scoop out insides, reserving juice. Drain tomato shells upside
down on paper towels, chop pulp. In a large skillet, sauté onion with
zucchini, mushrooms and kernel corn in oil, over medium heat until tender.
Mix in tomato pulp stuffing mix and seasoning. Spoon into tomato shells.
Bake in a hot oven, 425 degrees, for 8 minutes. Yield: 8.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/