Place tomatoes, stem side down, on cutting board. Make an "X" cut to within 1/4-inch of bottom of each tomato. Carefully spread to open. In small bowl, combine cream cheese, dressing mix and milk. Blend well. Fill each tomato with heaping 1/2 teaspoon of cream cheese mix. Sprinkle tops with chopped parsley. Refrigerate up to 6 hours before serving. Makes 36 appetizers.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 294 by "Diane Geary" <diane@keyway.net> on Nov 23, 1997
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