Name: Tomatoes Stuffed with Cottage Cheese and Peas
Ingredients: 2 c Small curd cottage cheese; 1/2 ts Dried dill weed; 1/2 ts Dry mustard; 1/8 ts Seasoned pepper; 4 Green onions -- thinly; Sliced; 1 c Frozen peas -- thawed; 1/4 lb Shrimp, cooked -- peeled; 6 md Tomatoes; Salt; Watercress sprigs

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	California	Vegetables	6	Servings

INGREDIENTS

2	c	Small curd cottage cheese
1/2	ts	Dried dill weed
1/2	ts	Dry mustard
1/8	ts	Seasoned pepper
4		Green onions — thinly
		Sliced
1	c	Frozen peas — thawed
1/4	lb	Shrimp, cooked — peeled
6	md	Tomatoes
		Salt
		Watercress sprigs

INSTRUCTIONS

1. Mix cottage cheese, dill, mustard, and pepper until well combined. Fold
in onion, peas, and shrimp. If prepared ahead, cover and refrigerate.
2. 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.
3. Divide cottage cheese mixture evenly among the 6 tomatoes, filling them.
Garnish with watercress.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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