Stuffed Tomato Variations (4) Collection
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 large  tomatoes
  salt
  basil leaves, crushed
1/2 cup  ground beef
1/4 cup  chopped onion
1/4 cup  chopped green chilies
1/2 envelope  (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 large  tomatoes
1/2 cup  cooked rice
1 Tbsp  red wine vinegar
2 Tbsp  olive oil
2   garlic cloves, minced
1 dash  tabasco
2 bunch  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 medium  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. 
 
 
-- 
 
(ID: 7190) Mirror: rec.food.recipes: Mon, Jun 28, 2004


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