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TOMATOES page 96
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L
Cut off the top of each tomato
and remove the pulp (save it).
Turn the tomato upside down on
paper towels to drain. Refriger-
ate. Dice the tomato pulp and
add it to the drained cottage
cheese. Mix lightly. Add the red
pepper, onions, and pecan pieces.
Refrigerate until ready to fill
tomatoes. Season the inside of
each tomato with salt and pep-
per. Fill each tomato with the
cottage cheese mixture and top
with a whole pecan piece. Place
filled tomato on lettuce and serve
with French dressing on the side.
Serves 6.
ICED TOMATO SOUP
6 ripe tomatoes, coarsely
chopped
1 onion, chopped
1/4 cup water
ground black pepper
salt
2 tablespoons tomato paste
2 tablespoons flour
2 cups hot chicken stock
1 cup parve sour cream
dill
rice noodles (optional)
In a large stock pot, place the
tomatoes, onion, water and salt
and pepper. Bring to a boil and
cook briskly for 6 to 7 minutes.
Stir in tomato paste and blend
well. Mix the flour with a small
amount of cold water to form a
paste and add to tomato mixture.
Blend will. Add hot chicken stock
and continue to stir until sour
comes to a boil. Remove from
heat and press sauce thruough
a fine sieve, using the spoon to
press as much of the vegetable
pulp as possible through. Stir the
soup for a few minutes and let
cool. When the soup has cooled
stir in the parve sour cream, and
adjust the seasoning. Refriger-
ate until cold. Serve sprinkled
with dill and rice noodles. Serves
6,
BUTTERMILK AND
BASIL DRESSING WITH
TOMATOES
2 cups fresh basil leaves
3/4 cup buttermilk
2 green onions, thinly sliced 3/4
teaspoon salt
3/4 cup mayonnaise
1/2 teaspoon pepper
4 pounds ripe tomatoes, sliced
basil sprigs to decorate
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6 whole pecan pieces
2 tablespoons green onions,
diced
salt and pepper
lettuce
French salad dressing
-I
810-288-5444
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Place the basil, buttermilk and
onions into a food processor or
blender. Blend at high speed un-
til mixed. Pour into a bowl and
add the mayonnaise and pepper.
Mix well. Let stand 30 minutes.
Arrange the tomato slices on a
platter and spoon 1/2 the sauce
over the slices. Decorate the
slices with the fresh basil and
pass the remaining dressing with
the tomatoes. Serves 8.
Eileen Goltz 1995