Stuffed tomatoes plain and fancy

1 servings

Ingredients

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Directions

Source: Mom's recipe clippings- 1940's through 70's. FOR CUPS. Allow 1 peeled tomato for each serving. Cut Off ¼" to ½" slice from stem end. With teaspoon, scoop out pulp from tomato, leaving tomato cup.

(Save pulp for sauce, stewed tomatoes, etc.) Chill, inverted. To serve, sprinkle inside well with salt; fill as below. FOR FLOWER CUPS. Cut peeled tomato into 5 or 6 sections almost to stem end.

Spread apart slightly- season- fill as below. Calico-Stuffed. Toss chilled, cooked limas and green beans; tiny raw cauliflowerets; and sliced radishes with French dressing. Jambalaya Style. Make Shrimp-and-Rice Salad (page 103).

Tuna-Filled. Make Tuna Salad (page 103) or Salmon Salad (page 103).

Chicken-Stuffed. Make Homey Chicken or Hawaiian Salad (page 105). EASY STUFFED TOMATOES- they're just topped Cut out stem of chilled, peeled tomato. Slice in half crosswise. Firmly pack one of following toppings into custard cup; then unmold on tomato half. Or place green-pepper ring on tomato half; spoon in filling. 'Tater-Topped.

Line custard cup with grated canned luncheon meat; or sprinkle crisp bacon bits in cup, fill with Rich Potato Salad (page 88).

Macaroni-Topped. Make Best-Ever Macaroni Salad (page 88).

Cheese-Topped. Make Curried Cheese (page 90) or Deviled Cheese (above); spoon into green-pepper ring. Nested Egg. Make Chunky Egg Salad (page 105); spoon into green pepper ring. TOMATO ROSE- for state occasions For each serving, allow 1 chilled medium tomato and ⅓ 6-oz. pkg. chive cream cheese. To make rose, form 2 rows of petals on tomato by pressing level teaspoonful of cheese against side of tomato, then drawing spoon down with curving motion. Serve on lettuce, romaine, or water cress tossed with French dressing. TUNA TWIRL- extra-special with hothouse tomatoes Allow 1 peeled, chilled tomato for each serving. To make tomato twirl, thickly peel tomato round and round, just as you would an orange. Re-coil on plate, and fill with Tuna Salad (page 103). CHEESE TWIRL. Fill with seasoned cottage cheese. VEGETABLE TWIRL. Fill with Vegetable-Cheese Tossup (page 88). AVOCADO TWIRL. Fill with Guacamole (page 88). SLAW TWIRL.

Fill with Chopped Coleslaw (page 90). FAN-TANS- it's the cut that makes the difference Allow 1 chilled, peeled tomato for each serving.

Slice tomatoes in vertical slices (French way) not quite through.

Fill as follows: Macaroni Fan-Tans. Use Best-Ever Macaroni Salad (page 88). Cucumber-Tomato. Use Cucumbers in Sour Cream (page 88) drain. Egg Fan-Tans. Use Deviled Eggs (page 104). Cut eggs crosswise instead of lengthwise- put halves back together; chill. Slice crosswise; insert several egg slices between tomato slices. Cheese Fan-Tans. Slice chilled process cheese food (kind that comes in rolls) ⅛" thick. Insert between tomato slices; top with dressing.

CART WHEELS- fine design Remove thin slice from stem end of peeled tomato. Hollow out tomato with small spoon (demitasse spoon is ideal), being careful to keep ribs of tomato intact. Fill with any of following; chill overnight. Slice thickly and place several slices on crisp greens. Olive-Cheese. Mix chopped ripe olives with soft cream cheese. Cheese Spreads. Use smoky, cheese-and-bacon, relish, pimento, or sharp cheese spread, at room temperature. Shrimp Spread. Mix flaked, cleaned, cooked or canned shrimp with soft cream cheese and dash of lemon juice. Tangy Cheese. Season finely grated process American Cheddar cheese with pickle relish, mustard, and Worcestershire; mix well.

Submitted By SALLIE KREBS On 03-11-95

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