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From: seb@mtgzz.UUCP (s.e.badian)
Newsgroups: net.cooks
Subject: Re: stuffed tomato recipe request
Message-ID: <1036@mtgzz.UUCP>
Date: Fri, 9-Aug-85 15:57:05 EDT
Article-I.D.: mtgzz.1036
Posted: Fri Aug  9 15:57:05 1985
Date-Received: Tue, 13-Aug-85 01:51:31 EDT
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	I can't personally vouch for this since I haven't tried
them. It sounds tasty though. The recipe is from "Cooking
with Cornelius: The Corning Cookbook" by Cornelius O'Donnell.

Shrimp-stuffed Tomatoes

4 small ripe tomatoes
1/5 cups chopped, cooked fresh shrimp or 2 cans (4.25 oz) tiny
	shrimp drained
2 green onions, chopped fine
2 tablespoons butter, softened
handful of chopped fresh parsley
1 small clove garlic, minced
2 oz cream cheese, softened
dollop of dijon-style mustard
1 teaspoon fresh lemon juice
salt
freshly ground pepper

Slice off the tops of the tomatoes and scoop out the pulp; invert over
paper towels to drain for 10 minutes or more. Combine the remaining
ingredients, tasting and adding more seasonings until you like the
flavor. Use the mixture to stuff the tomatoes. Serve cold.

Four servings.

Variations:
Substitute chopped cooked ham, bacon, turkey, or chicken for the shrimp.

Sharon Badian
ihnp4!mtgzz!seb