Saturday, July 12, 2008

Summer Stuffed Tomatoes

Is there anything more wondrous than a sun ripened tomato fresh off the vine? During the season we have tomatoes at almost every meal, including breakfast. Summer Stuffed Tomatoes is a great way to use those large beef steak tomatoes!

Remove small slice across top of stem end of LARGE, FIRM, RIPE TOMATOES. Carefully scoop out most of the pulp of tomatoes, leaving shells intact.
Combine chopped pulp with:
1 cup chopped, cooked, cold chicken
1 chopped celery stick
1 teaspoon minced onion (I usually add more)
2 Tablespoons chopped green pepper
2 chopped hard-cooked eggs
2 teaspoons prepared mustard
Enough mayonnaise to moisten and bind ingredients together.
Refill tomato shells with mixtures. Chill. Serve cold.
[Note: Tuna can be substituted for chicken.]

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