Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.PCS 1/10/84; site mtgzz.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!lll-crg!dual!qantel!ihnp4!drutx!mtuxo!mtgzz!seb 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 Organization: AT&T Information Systems Labs, Holmdel NJ Lines: 32 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