Title: Bishop Cerveny's Tomatoes
Categories: Vegetable
Yield: 4 Servings

Cream cheese; softened
Mayonnaise
Worcestershire
Salt and pepper
Green onions w/tops; chopped
Celery; chopped
Finely chopped ham; bacon or
-shrimp
Lettuce

Select ripe, but firm tomatoes which have been dipped in boiling water for
about 30 seconds to loosen skins. Slip off skins and remove most of pulp.
Take thin slice off bottom so tomatoes will not slide on lettuce leaf. In
blender, add other ingredients to taste, adding mayonnaise to give
consistency of thick dressing. Stuff tomatoes with cream cheese dressing
and serve on crisp lettuce leaves. Delicious!

MRS FRANK S. CERVENY (EMMY)

JACKSONVILLE, FL

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.