Recipe Talk

Great American Recipes
Salads and Green Dishes
Card # 45 Group 2

Country Stuffed Tomatoes

For 4 servings:

2 cups frozen peas or
Freah or frozen
A cup shreddard cheddar cheese
1 stalk celery, finely chopped
2 Tablsp minced green onions
4 large, ripe tomatoes

Creamy Herb Dressing:

1/2 tsp dry mustard
1 Tblsp granulated sugar
1 Tblsp all-purpose flour
1/2 tsp salt
1/4 tsp each white pepper, paprika, dried oregano, basil and thyme leaves
1/2 cup water
1 egg
1/4 cup wine vinegar
1 Tlbsp butter or margarine
2 Tblsp half and half or sour cream

Tips:

For lower calorie version, omit the cream. Use fresh herbs.

Preparation:

1. Defrost the peas,
If fresh peas, cook briefly till tender.
Drain and cool.

2. Combine peas with cheese, celery and onion. Set aside.

3. Bring tomatoes to room temp.

4. For the dressing, combine the mustard, sugar, flour, salt, pepper, parika, oregano, thyme leaves.
Stir in water. Dissolve.

5. Beat together the egg and vinegar. Add to the ingredients.
Cook and stir over low heat until thickened. Add butter.

6. Remove from heat. Cool. Stir
in half and half cream.

7. Combine the gressing and peas.

8. Hollow out the tomatoes, reserve pulp for soups and sauces.

9. Fill tomatoes with salad.
Serve.