Tomatoes Stuffed With Cottage Cheese And Peas

I commend solitude to any of you who are seeking salvation, first, that you may study well your case as in the sight of God. Few men truly know themselves as they really are. Most people have seen themselves in a looking-glass, but there is another looking-glass, which gives true reflections, into which few men look. To study one’s self in the light of God’s Word, and carefully to go over one’s condition, examining both the inward and the outward sins, and using all the tests which are given us in the Scriptures, would be a very healthy exercise; but how very few care to go through it!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	California	Vegetables	6	Servings

INGREDIENTS

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

INSTRUCTIONS

Mix cottage cheese, dill, mustard, and pepper until well combined.
Fold in onion, peas, and shrimp. If prepared ahead, cover and
refrigerate. 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. 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 87 Calories From Fat: 5 Total Fat: <1g Cholesterol: 27.2mg Sodium: 505.7mg Potassium: 362.4mg Carbohydrates: 11.4g Fiber: 2.3g Sugar: 4.8g Protein: 9.8g