Category: Vegetables

2 cup Small curd cottage cheese

1/2 tsp Dried dill weed

1/2 tsp Dry mustard

1/8 tsp Seasoned pepper

4 Green onions -- thinly

Sliced

1 cup Frozen peas -- thawed

1/4 lb Shrimp, cooked -- peeled

6 medium Tomatoes

Salt

Watercress sprigs

1. Mix cottage cheese, dill, mustard, and pepper until well combined. Fold in onion, peas, and shrimp. If prepared ahead, cover and refrigerate.



2. To serve, core tomatoes (peel first, if you wish). Separate each into 6 wedges, cutting almost to, but not through, the bottom. Spread sections slightly. Salt cut surfaces lightly.



3. Divide cottage cheese mixture evenly among the 6 tomatoes, filling them. Garnish with watercress.



Recipe By : the California Culinary Academy



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip