Stuffed cherry tomatoes
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Cherry tomatoes** |
| 8 | ounces | Cream cheese, softened |
| 1 | tablespoon | Mayonnaise |
| ¼ | cup | Chopped green onion |
| 2 | tablespoons | Fresh minced parsley |
| ¼ | teaspoon | Garlic salt |
Directions
** Ed. comment: There is obviously an error in the way this recipe was printed. I think it is likely it actually calls for 36 cherry tomatoes? Check it out in the actual cookbook to be sure, or use at your own risk.
Cut tops from tomatoes. Scoop out pulp and save for soup or other use. Invert tomatoes on paper towels to drain. Mix cream cheese and mayonnaise together until smooth. Add remaining ingredients. Fill tomatoes with mixture. To serve, place on lettuce-lined tray.
Per serving: 28⅖ Calories; 2.4g total Fat (1.4g saturated); 0.7g Protein; 1.1g Carbohydrates; 7.3mg Cholesterol; 37.2mg Sodium.
From one of the following two cookbooks by Ibbie Ledford: "Hill Country Cookin' and Memoirs," 1991, or "Y'all Come Back, Now," 199?, Pelican, $15.95, as seen in THE OLYMPIAN, 5/24/95.
Ed. comment and entry by iris grayson Submitted By IRIS GRAYSON On 5-27-95
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