Subj : BH&G 2558
To   : All
From : Dave Drum
Date : Thu Apr 29 2021 16:42:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Tomato Flowers
 Categories: Vegetables, Citrus, Beans, Rice, Fruits
      Yield: 6 Servings
 
    1/4 c  Dry white wine or apple
           - juice
      2 ts Fine shredded lemon peel
      3 tb Lemon juice
      1 tb Extra-virgin olive oil
      2 tb Snipped fresh dillweed
           +=OR=+
      2 ts Dried dillweed
      1 tb Snipped parsley
      2 cl Garlic; minced
    1/2 ts Coarse ground pepper
    1/4 ts Salt
  1 1/2 c  Cooked brown rice
     15 oz Can garbanzo beans; rinsed,
           - drained
    1/4 c  Chopped red bell pepper
    1/4 c  Chopped, seeded cucumber
    1/4 c  Golden raisins; coarse
           - chopped
      1 md Carrot; chopped
      2 md Green onions; sliced
      2 tb Chopped green olives
      6    Ripe tomatoes
 
  DRESSING: For dressing, combine white wine or apple juice,
  lemon peel, lemon juice, olive oil, fresh or dried
  dillweed, parsley, garlic, pepper, and salt.
  
  FILLING: For filling, toss together rice, garbanzo beans,
  sweet pepper, cucumber, raisins, carrot, green onion, and
  olives in a large bowl. Add dressing and toss until evenly
  coated. Cover and refrigerate up to 4 hours.
  
  Core each tomato. Make six lengthwise cuts from top of
  each tomato almost to but not through bottom, creating six
  wedges. Gently fan out wedges; place a tomato on each
  serving plate. Spoon about 3/4 cup filling into each
  tomato.
  
  Makes 6 servings.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 06 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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