| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
36 |
Servings |
INGREDIENTS
| 2 |
pt |
Cherry tomatoes |
| 1 |
pk |
(8 oz) cream cheese; room temperature |
| 1 |
c |
Cheddar cheese; finely shredded |
| 1 |
tb |
Milk |
| 1 |
|
Clove (small) garlic; mashed |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Rinse cherry tomatoes; pull off stems. Using sharp knife, cut cone-shaped
core from stem end of each. Spoon out center of each tomato using small
spoon. Drain tomatoes upside down on paper toweling.
Cut up cream cheese into bowl. Add cheddar, milk, garlic, cumin, cayenne,
salt and pepper; mash with fork. Spoon into pastry bag fitted with large
plain tip; pipe into tomatoes. Or use a spoon.
Recipe by: Family Circle -- 8/5/97 Posted to MC-Recipe Digest V1 #688 by
The Taillons <taillon@access.mountain.net> on Jul 24, 1997
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”