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1 cup uncooked rosamarina (orzo) pasta (6 ounces)
4 large tomatoes
1 medium cucumber, peeled and seeded and chopped (1 cup)
1 (14 3/4-ounce) can salmon, drained and skin removed
1/2 cup ranch salad dressing or creamy dill dressing
1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. Cut stem ends from tomatoes. Remove pulp, leaving 1/2-inch wall. Chop tomato pulp; drain. Cut thin slice from bottom of each tomato to prevent tipping.
3. Mix pasta, chopped tomato and remaining ingredients. Spoon 1/2 cup pasta mixture into each tomato. Serve with remaining pasta mixture. Or cut tomato shells into halves or fourths; divide pasta mixture evenly among tomatoes.
*3 cups cold cooked rice can be substituted for the cooked pasta.
VARIATOINS:
Chicken-Stuffed Tomatoes: Substitute 2 cups cut-up cooked chicken or turkey for the salmon.
Shrimp-Stuffed Tomatoes: Substitute 2 packages (5 ounces each) frozen cooked salad shrimp, thawed
Tuna-Stuffed Tomatoes: Substitute 1 can (12 ounces) tuna, rinsed and drained, for the salmon.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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