Tomatoes Stuffed With Cottage Cheese And Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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TOMATOES STUFFED WITH COTTAGE CHEESE AND PEAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cooksey Estate in Allen Texas in 1993. Ingredients:
2 cups small curd cottage cheese |
1/2 teaspoon dried dill weed |
1/2 teaspoon dry mustard |
1/8 teaspoon seasoned pepper |
4 green onions thinly sliced |
1 cup frozen peas thawed |
1/4 pound shrimp cooked and peeled |
6 medium tomatoes |
1 teaspoon salt |
watercress sprigs |
Directions:
1. Mix cottage cheese, dill, mustard and pepper until well combined.
2. Fold in onion, peas and shrimp.
3. Core tomatoes then separate each into 6 wedges cutting almost to but not through to bottom.
4. Spread sections slightly then salt cut surfaces lightly.
5. Divide cottage cheese mixture evenly among the 6 tomatoes filling them.
6. Garnish with watercress.
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