2 cups small curd cottage cheese
1/2 teaspoon dried dill weed
1/2 teaspoon dry mustard
1/8 teaspoon seasoned pepper
4 green onions -- thinly sliced
1 cup thawed frozen peas
1/4 pound shrimp -- peeled an cooked
6 medium tomatoes
salt
watercress sprigs -- for garnish
Mix cottage cheese, dill, mustard, and pepper until well
combined. Fold in onion, peas, and shrimp. If prepared ahead,
cover and refrigerate.Divide cottage cheese mixture evenly among
the 6 tomatoes, filling them.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Garnish with watercress.
NOTES : To serve, core tomatoes (peel first, if you wish).
Separate each into 6 wedges, cutting almost to, but not through,
the bottom. Spread sections slightly. Salt cut surfaces lightly.
Yield: 6 servings.
2 cups small curd cottage cheese
1/2 teaspoon dried dill weed
1/2 teaspoon dry mustard
1/8 teaspoon seasoned pepper
4 green onions -- thinly sliced
1 cup thawed frozen peas
1/4 pound shrimp -- peeled an cooked
6 medium tomatoes
salt
watercress sprigs -- for garnish
Mix cottage cheese, dill, mustard, and pepper until well
combined. Fold in onion, peas, and shrimp. If prepared ahead,
cover and refrigerate.Divide cottage cheese mixture evenly among
the 6 tomatoes, filling them.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Garnish with watercress.
NOTES : To serve, core tomatoes (peel first, if you wish).
Separate each into 6 wedges, cutting almost to, but not through,
the bottom. Spread sections slightly. Salt cut surfaces lightly.
Yield: 6 servings.
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