yoddy@elsie.UUCP (yoddy schwartz) (08/04/85)
My family loves stuffed tomatoes (both hot and cold) so I'm looking for some new creative filling recipes. I'd appreciate any suggestions. Thanks. Yoddy ...!decvax!allegra!umcp-cs!elsie!yoddy
nemo@rochester.UUCP (Wolfe) (08/06/85)
> My family loves stuffed tomatoes (both hot and cold) so I'm > looking for some new creative filling recipes. I'd appreciate > any suggestions. Thanks. > > Yoddy One of our favorites came about by accident. We had made spanakotyropitas (Greek spinach-cheese pies) and run out of phyllo before the filling was exhausted. The leftover filling was then used to stuff tomatoes, with great results (well, they are a little wet, but it's worth it). Spinach - Feta mix : 1 lb fresh spinach, washed & destemmed then chopped (frozen may be used, since you're cooking it anyway) 2 tbs olive oil 2 cloves garlic, crushed (optional) 1-2 medium onions, chopped 1/2 lb feta cheese 1/2 lb ricotta cheese 2 eggs, beaten Heat olive oil in large, shallow pan. Saute onion until translucent. Add garlic and cook one more minute. Add chopped spinach and stir to wilt. Continue to cook over medium heat, stirring, to dehydrate. (at this point we sometimes add a little basil or thyme or oregano, but it is really not needed) Turn off heat and let sit while mixing the ricotta with the crumbled feta and eggs. You may wish to adjust the proportions of the cheeses, or even (horrors!) add some parmesan cheese at this point. Add the spinach mixture and stir well. You may want to pepper it some (but the feta is usually plenty for salt). This mixture can then be used in spanakopita (I'm too lazy to say the whole thing all the time), souffles, omelets, or stuffed veggies (tomatoes work the best). To make spanakopita, get out your phyllo (best bought since it's a pain to make) and cut off several strips about 2" wide and the full length of the roll (about 14"). Cover the rest with wax paper and a damp cloth - the stuff dries out *very* quickly, but if it gets wet it turns into glue. Brush the strips with melted butter and plop a tsp of the spinach mixture (or just the cheeses and egg part if you want tyropita or some seasoned, cooked ground meat for kreatopita) on one end and fold the stuffing inside the strip flag-style (like the little paper footballs we used to play with in elementary school). Place the little triangles on a baking pan and brush the tops with butter. Cook at 350 F for about 15 - 20 min until golden brown. Let cool about 5 min. before eating. This can also be made into little eggroll shapes or as a whole pan. For the pan-style, layer the bottom of your buttered baking dish with several sheets of buttered phyllo, then spread the spinach mixture on them, then more buttered sheets. Bake at 350 for 20-30 min. until top is golden brown. Tomatoes are stuffed in the usual manner (make sure to have something to collect the juice that inevitably comes out when they bake). For the souffle, I usually fold some of the egg whites in with the mixture separately before adding to the rest. Another Stuffed Tomato Surprise consists of layers of interesting stuff. A favorite is sticking an artichoke heart inside the rice/onion mixture inside the tomatoe (inside the pepper ...) Capers can be added to the rice stuffing for a different twist. Have fun! Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
seb@mtgzz.UUCP (s.e.badian) (08/09/85)
I can't personally vouch for this since I haven't tried them. It sounds tasty though. The recipe is from "Cooking with Cornelius: The Corning Cookbook" by Cornelius O'Donnell. Shrimp-stuffed Tomatoes 4 small ripe tomatoes 1/5 cups chopped, cooked fresh shrimp or 2 cans (4.25 oz) tiny shrimp drained 2 green onions, chopped fine 2 tablespoons butter, softened handful of chopped fresh parsley 1 small clove garlic, minced 2 oz cream cheese, softened dollop of dijon-style mustard 1 teaspoon fresh lemon juice salt freshly ground pepper Slice off the tops of the tomatoes and scoop out the pulp; invert over paper towels to drain for 10 minutes or more. Combine the remaining ingredients, tasting and adding more seasonings until you like the flavor. Use the mixture to stuff the tomatoes. Serve cold. Four servings. Variations: Substitute chopped cooked ham, bacon, turkey, or chicken for the shrimp. Sharon Badian ihnp4!mtgzz!seb