warm pimiento cheese-stuffed tomatoes
 
recipe by : emeril lagasse 
serving size : 4 preparation time :0:06 
categories : a must try assign 
cheese tomatoes 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
8 oz.  sharp cheddar cheese -- grated
8 oz.  monterey jack cheese -- grated
3 Tbsp  chopped pimiento
1/2 cup  mayonnaise
1 tsp  hot sauce
1/2 tsp  salt -- divided
1/2 tsp  freshly ground black pepper -- divided
4 large  vine-ripened tomatoes -- (about 2 pounds)
  toasted croutons
 
in a mixing bowl, combine the cheeses, pimientos, mayonnaise, hot sauce, 
1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. mix well. 
cover and refrigerate for 1 hour. 
preheat the oven to 400f. line a baking sheet with parchment paper. 
sprinkle the tomatoes (cored and quartered to the base but not through) 
with the remaining 1/4 teaspoon of salt and pepper. spoon 1/2 cup of the 
cheese into the center of each tomato. arrange on the prepared baking 
sheet and bake for 6 minutes. remove from the oven. place the tomatoes 
in the center of serving plates and serve with the croutons. 4 servings. 
 
 
 
 
my grandmother fixed these sandwiches for my dad and his siblings for 
lunch 
when they walked to school, and also for homecoming or potluck (i don't 
think that it was called potluck back then! ) at church. they loved them, 
and we, the grandchildren, love them too. 
 
 
(ID: 73712) Mirror: rec.food.recipes: Fri, Jul 22, 2005


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