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Stuffed Tomatoes (w/Rice) Recipe

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This recipe for Stuffed Tomatoes (w/Rice), by , is from Grama Betty's Recipe's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy Chilelli

Category:
Category:

Ingredients:  
Ingredients:  
4 Large Tomatoes
1/2 cup long grain rice

Tuna & Rice Filling:
6.5 oz tune
1/2 cup diced green pepper
1/4 cup diced pimento
1/2 cup mayo
1/3 cup catsup
1 tblsp milk
1/4 tsp salt
1/2 tsp paprika
1/8 tsp pepper

Ham & Rice Filling:
4 oz diced cooked ham
1 small chopped carrot
1/4 cup cooked peas
1 tblsp parsley
1/3 cup white wine vinegar
2/3 cup oil
1/4 tsp salt
1/8 tsp pepper

Shrimp & Curried Rice Filing:
1 tblsp butter
1 tsp curry powder
1 4.5 oz can drained shrimp
4 tblsp chopped green onion
Dillweed
1/4 cup white wine vinegar
2/3 cup oil
1/4 tsp salt
1/8 tsp pepper


Directions:
Directions:
Cut tomatoes into 6 or 8 petals with a sharp knife - cut about halfway down the tomato. Scoop out seeds adn pulp with a spoon. Turn upside down to drain on paper towel while preparing filling.

Cook rice. Cool

Prepare filling, stuff tomato - gently. Cover with saran wrap and refrigerate until ready to serve.

Tuna & Rice Filling:
Combine rice, tuna, green pepper, diced pimento. In blender mix mayonaise, catsup, milk, salt, paprika and pepper. Add 2/3 cup dressing to rice - mix well. Stuff tomatoes and serve on lettuce leaf. Garnish with parsley. Pass remaining dressing to spoon over at the table.

Ham & Rice Filling:
Combine rice, ham, carrot, peas and parsley. In blender mix vinegar, oil, salt and pepper. Add 2/3 cup dressing to rice - mix well. Stuff tomatoes and serve on lettuce leaf. Pass remaining dressing to spoon over at the table. Garnish with shredded carrots.

Shrimp & Curried Rice Filling:
Heat butter in skillet. Add curry powder cook one minute over low heat. Add 2 tblsp green onion - saute for 2 minutes until tender. Cool. Mix shrimp, remaining green onions, curry mixture and a little dillweed. In blender mix vinegar, oil, salt and pepper. Add 2/3 cup dressing to rice and mix well. Serve on lettuce leaf. Top with dill sprigs. Pass remaining dressing to spoon over at the table.

Number Of Servings:
Number Of Servings:
4

 

 

 

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