TIE! DETROIT. JEWISH . NEWS
.Friday',. August. 3,' . f984 35
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cauliflower too smooth.)
Stir in the ricotta, celery,
and parsley. Soften the in-
stant minced onion in the
water; then stir in. Add the
remaining filling ingre-
dients, and stir to combine
well. Refrigerate several
hours to allow the flavors to
mingle. Stir once more be-
fore using, and adjust the
seasonings if necessary.
To prepare the tomatoes,
cut a slice from the bottom
end (not the stem end) of
each tomato. (The filled to-
matoes are less likely to
wobble if set on a tray with
the stem-end down.) Re-
serve the slices. Use a small
spoon, preferably a serrated
grapefruit spoon, to scoop
out the seeds and pulp from
each tomato (discard or re-
serve for another use).
Turn the tomato shells
upside down onto some
paper toweling, and allow
them to drain for about 5
minutes. Then use a small
spoon or pastry bag (with a
plain tip) to stuff each to-
mato with the filling so that
it is slightly heaped on top.
Replace the "lid" on each
tomato, tilting it to one side.
The filling may be pre-
pared up to 2 days in ad-
vance, and the tomatoes
may be stuffed up to about 8
hours ahead of serving time.
Makes about 6 to 8 buffet
servings.
Copyright 1984, Gloria Kaufer
Greene
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