Pasta Filled Tomatoes
Serving Size / Yield
- 1/2 C Tiny shell macaroni
- 4 Firm ripe tomatoes
- 1 1/2 C Stew Meat Mix* thawed
- 1/4 C Bias sliced celery
- 1/4 C Chopped green pepper
- 1/4 C Chopped onion
- 1/3 C Mayonnaise
- 1/3 C Shredded Swiss or cheddar cheese
- 1 Tbs Prepared mustard
- 1/2 tsp Poppy seed (optional)
- 1/4 tsp Salt
- Dash of pepper
- Sliced pitted ripe olives (optional)
Cook macaroni according too package directions. Pour into a 1 quart strainer. Rinse in cold water; drain. Place tomatoes stem end down. Make 5 to 6 wedges by cutting down to, but not through, base. Scoop out some of the center pulp; set aside. Sprinkle tomatoes with a little salt; invert in bowl. Apply a sealant wrap and chill.
In a medium size mixing bowl, combine Stew Meat Mix*, celery, green pepper, onion, tomato pulp, and drained macaroni. In a small mixing bowl combine mayonnaise, cheese, mustard, poppy seed, salt, and pepper. Add to meat mixture, tossing to coat. Seal and refrigerate at least 1 hour.
To serve, place each tomato, cut side up, on a lettuce lined plate. Fill with meat mixture. Garnish with sliced pitted ripe olives, if desired.
*Stew Meat Mix, Meat Broth recipe located in this program