Bishop Cerveny’s Tomatoes Recipe
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.
