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

A Message from our Provider:

“Sin: it seemed like a good idea at the time”

The fact is, the higher up we find ourselves in terms of power, influence, and wealth – the more people look up to us – the more vulnerable we are to pride and self-deceit, and the more prone we are to be blind to our spiritual needs and deficiencies. Once we are established in a position of influence, we have a reputation to maintain. We have a lot to lose if we get honest about our real spiritual needs. For most of us, the subtle encroachment of pride is more dangerous, and more likely to render us useless to God and others, than any other kind of failure.

Nancy Leigh DeMoss