Vegetables > Tomato >
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Stuffed Tomato 2
4 Creole/Beefsteak tomatoes;
1/2 pound of mild Cheddar cheese, grated
1/2 pound of Monterey Jack cheese, grated
1/2 cup of homemade mayonnaise, to 1 cup
1/2 cup of chopped pimentos
1 tablespoon of minced garlic
Salt; to taste
Freshly-ground black pepper;
Season the tomatoes with salt and pepper. In a mixing bowl, combine the remaining ingredients and mix thoroughly. Season with salt and pepper. Stuff each tomato with the cheese mixture. Place in square sealable plastic container and garnish with parsley. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse Recipe by: Emeril Lagasse Posted to recipelu-digest Volume 01 Number 160 by WoobyBears@aol.com on Oct 25, 1997 |
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