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
2/4 cup chopped onion
3/4 cup chopped green chilies
4/2 env. (about 2 Tbsp.) enchilada sauce mix
5/4 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
6/2 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
7/2 lb. zucchini, chopped 4 oz. mushrooms, chopped 1 cup
canned kernel corn 2 Tbsp. olive oil
7 (1oz.) 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.
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