| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables, Tomatoes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Creole/Beefsteak tomatoes; peeled, and the centers carved out |
| 1/2 |
lb |
Mild Cheddar cheese; grated |
| 1/2 |
lb |
Monterey Jack cheese; grated |
| 1/2 |
c |
Homemade mayonaise; to 1 cup |
| 1/2 |
c |
Chopped pimentos |
| 1 |
tb |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
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
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”