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November 16, 2007, Newsletter Issue #179: Stuffed Tomatoes
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Tip of the Week
4 large beefsteak tomatoes 4 tbsps cottage cheese (or cream cheese) 1 tsp ground cumin 1 green pepper, de-seeded and diced Salt and pepper 1/4 cup pumpkin seeds
Slice tops off tomatoes. Remove the seeds and drain upside down. Rub the cottage cheese through a strainer to achieve a smooth consistency, add a little milk if necessary. Stir in seasonings, and stuff the tomatoes with the mixture. Dry roast the pumpkin seeds in a frying pan until they are golden brown and sprinkle over the tomatoes. Chill until ready to serve.
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