| 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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