Home
Recipes
Kitchen Charts
Glossary
Cooking Basics
Baker's Corner
Articles
Popular Recipes
:
Air Fryer
|
American Regional
|
Appetizers
|
Beef
|
Beverages
|
Bread
|
Breakfast
|
Cakes
|
Candy
|
Chicken
|
Cookies
|
Crock Pot
|
Desserts
|
Diet
|
Family Favorites
|
Fish/Seafood
|
Gifts in a Jar
|
Grilling/Smoking
|
Holiday
|
Instant Pot
|
International
|
Meatless
|
Pampered Chef
|
Pasta
|
Pies
|
Pork
|
Restaurant
|
Salads
|
Sandwiches
|
Side Dishes
|
Snacks
|
Soup
|
Wild Game
Tomatoes Stuffed with Guacamole
Ingredients
3 large ripe avocados, peeled and seeded
2 teaspoons lemon juice
Salt and pepper to taste
1 pint large curd cottage cheese
1 green onion, chopped
1 1/2 tablespoons chili sauce
6 large tomatoes
Lettuce leaves
Paprika
6 pitted ripe olives
Instructions
Mash avocados until creamy; add lemon juice, salt, pepper, cottage cheese, green onion and chili sauce. Blend well.
Blanch tomatoes and remove skin. Place tomatoes on end; cut into eighths, slicing almost to bottom, resembling flowers. Spread petals gently.
Arrange tomatoes on lettuce leaves. Fill each with guacamole.
Sprinkle paprika on top.
Garnish with pitted ripe olives.
Yields 6 servings.
>>
Vegetable Salad Recipes