Name: Domates Dolmast
Ingredients: 4 md Tomatoes; 1 tb Plus 1 tsp. olive or vegetable oil, divided; 1/2 c Diced onion; 1 Garlic clove, minced; 1/4 c Dried currants; 1 ts Salt; 1/8 ts Pepper; 1 c Cooked long-grain rice (hot); 1 oz Pignolias (pine nuts), lightly toasted; 1 tb Each chopped fresh Italian (flat-leaf), parsley, and mint; 2 ts Sunflower seed; 1 tb Plain dried bread crumbs

[The preacher’s] aim…will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer “set the music in motion,” maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher’s task is simply to “set the Bible in motion.”

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Greek	Vegetables, Greek	4	Servings

INGREDIENTS

4	md	Tomatoes
1	tb	Plus 1 tsp. olive or vegetable oil, divided
1/2	c	Diced onion
1		Garlic clove, minced
1/4	c	Dried currants
1	ts	Salt
1/8	ts	Pepper
1	c	Cooked long-grain rice (hot)
1	oz	Pignolias (pine nuts), lightly toasted
1	tb	Each chopped fresh Italian (flat-leaf), parsley, and mint
2	ts	Sunflower seed
1	tb	Plain dried bread crumbs

INSTRUCTIONS

Here one (from  WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek:
Cut thin slice from stem end of each tomato; reserve slices. Set a sieve
over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain;
set shells upside down on paper towels and let drain. Discard seeds from
tomato pulp; reserve liquid. Chop pulp and set aside.
In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and
saute until onion is golden. Stir in currants, salt, pepper, and 2
tablespoons of reserved tomato liquid; remove from heat and stir in rice,
nuts, parsley, mint, and sunflower seed.
Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato
shells upright; spoon 1/4 rice mixture into each tomato and top each with
reserved tomato slice. Brush 1/2 teaspoon oil over each tomato and pour
remaining tomato liquid into baking dish (to prevent sticking). Sprinkle
each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot
and skin begins to split, about 30 minutes.Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“We simply prepare ourselves. God fills us.”