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Cut 1/2 inch off the tops off each tomato. Scoop out some of the tomato pulp, leaving about a 3/4 inch thick shell.
Mix other ingredients together and pack lightly into tomato shells, saving a little cheese to sprinkle on top of each stuffed tomato. Place in small baking dish and bake for 15 -20 minutes in preheated 350 degree oven, or until piping hot.
Do not overcook.
Other stuffings may be used, as follows:
No. 1 – 1/4 cup cooked rice, 1/2 medium pepper, chopped; 4 large mushrooms, sliced and sauteed; 1/4 cup shredded cheddar cheese (or other cheese).
No. 2 – 1/2 cup cooked (or canned) corn; chopped tomato pulp, 1/2 medium pepper, chopped; 1/2 chopped pimento
No. 3- Cottage cheese and chopped nuts, topped with minced parsley No. 4 – You may create your own from allowed foods
Preheat oven to 400 degrees. Cut acorn squash into halves lengthwise and scrape out seeds and fiber. Place halves in baking pan with cut sides down and pour 1/2 inch of water into pan around them. Bake 20 minutes, or until just tender. Pour off water. Sprinkle salt into squash halves, fill them with a mixture of the chopped apple, chopped nuts, and lemon juice. Sprinkle sweetener over the tops of the filled halves. Return to oven and bake 10 minutes, or until filling is piping hot. Serve with 1/2 nut centered on each half. Serves 1 or 2.
1 medium eggplant, peeled and cut into 3/4 inch cubes
2 medium zucchini, cut crosswise into 1/4 inch slices
5 medium tomatoes, peeled and chopped
2 tsp. salt
Pepper to taste
1/2 cup sliced pimento stuffed olives
Coat heavy saucepan with no-stick vegetable spray. Saut onions, green peppers, and garlic until onions are slightly cooked. Add all other ingredients except parsley & olives, cover and simmer 25 to 30 minutes until vegetables are crisp but tender. Stir in parsley and cook 5 to 10 minutes longer, until mixture reaches thickness you like, stirring occasionally. Add olives. Serve hot or chilled. Serves 4 to 6.
Puree all ingredients except water and lemon in a food processor or blender. Pour into saucepan, add water and seasonings to taste, and bring just to a boiling point, stirring. Spoon into two soup bowls and float a slice of lemon on each serving. Eat while piping hot. Serves 2. (This recipe may be prepared with broccoli, cabbage, escarole, spinach, Swiss chard, etc., instead of watercress.)