Have made previously, but just completed 200 hundred for a WEDDING. After much posting research and testing, think I have all the easy and best tricks.
Cut off BOTTOMS!
1/2 mayo & 1/2 cream cheese
Dry ranch dressing mix
REAL Prepackaged bacon bits BLENDERIZED
Blenderize all veggies. Blenderizing makes it so easy to pipe filling through plastic bags or pastry bag.
Top with Italian bread crumbs.
BEST OF ALL For an added flavor kick that is hard to quite define, add BEAU MONDE seasoning to the cream mixture.
THANKS TO EVERYONE FOR HELPING ME WITH THIS ONE.
As for the bordom and messiness of prepping the tomatoes, after washing, I first chop the bottoms off all the tomatoes and drop them into two seperate containers (tomato/shells or bottoms/refuse). Then sitting on the couch watching TV, I firmly place a small metal measuring spoon and a firm thumb against both sides of the innermost membrane of the tomato shell and twist, it usually pulls right up. Then disgard guts back into the other bowl and place the gutted tomato right side up directly onto a cookie sheet till filled.
Then salt tomato shells, cover with paper towels, then bath towels, another cookie sheet and flip over.(paper towels can only absorb so much water, you will be amazed at how the bath towels pull the excess out). Place in fridge till needed.
9 users found this review helpful
May 18, 2007