|Cream cheese; softened|
|Salt and pepper|
|Green onions w/tops; chopped|
|Finely chopped ham; bacon or shrimp|
Select ripe, but firm tomatoes which have been dipped in boiling water for about 30 seconds to loosen skins. Slip off skins and remove most of pulp.
Take thin slice off bottom so tomatoes will not slide on lettuce leaf. In blender, add other ingredients to taste, adding mayonnaise to give consistency of thick dressing. Stuff tomatoes with cream cheese dressing and serve on crisp lettuce leaves. Delicious! MRS FRANK S. CERVENY (EMMY)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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