STUFFED CHERRY TOMATOES [not ready]

[cmeinco]

Found old recipe in email from 2009 need to try to find source

STUFFED CHERRY TOMATOES 2 cartons cherry tomatoes 1 lb. bacon, fried & crumbled 1/2 c. mayonnaise 1 med. onion, finely chopped

Wash cherry tomatoes, slice off tops, scoop out seeds and put aside. Blend remaining ingredients and stuff into tomatoes. Serve chilled or at room temperature.

BACON FILLING: 1 1/2 lbs. bacon, chopped 8 green onions, sliced 1/3 c. mayo

Goat Cheese Filling: 1/4 pound fresh goat cheese 1/4 cup minced fresh [basil] leaves 1/2 teaspoon salt or to taste 1/2 teaspoon freshly ground pepper

In a bowl, combine the cheese, basil, salt, and pepper. Mix with a fork until well blended.

Mozzarella Cheese Filling: 1 to 2 teaspoons pine nuts, toasted and coarsely chopped 4 ounces fresh soft Mozzarella Cheese 2 tablespoon chopped oil-packed sun-dried tomatoes 1 teaspoon chopped fresh chives Salt and freshly ground pepper

Preheat oven to 350 degrees F. Place pine nuts on a baking sheet; bake for 10 minutes or until a light golden brown. In a bowl, combine mozzarella cheese, sun-dried tomatoes, pine nuts, and chives. Season to taste with salt and pepper.

BLT Filling: 1 1/2 pound lean bacon Mayonnaise

In a large frying pan over medium-high heat, fry bacon until crisp; drain and crumble into bits. In a small bowl, combine bacon bits and mayonnaise; stir to moisten.

Creamy Shrimp Filling: 1/4 pound cooked shrimp - peeled and deveined 1/2 (8 ounce) package cream cheese, softened 2 tablespoons mayonnaise 2 tablespoons Parmesan cheese 1 teaspoon prepared horseradish 1/2 teaspoon lemon juice Salt and pepper to taste

In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.

Guacamole Filling: 1 clove of garlic, minced 1/2 teaspoon salt or to taste 1 large ripe avocado Fresh lime juice

Mash the ripe avocado with a fork until smooth; add the minced garlic. Add some of the tomato pulp to the mashed avocado. Add a little lime juice.

Crab Filling: 1/2 pound cooked crabmeat, finely chopped 1/4 cup diced celery, very finely chopped 1 tablespoon cashew nuts, chopped fine 1/4 teaspoon Worcestershire sauce 1/8 teaspoon salt or to taste 1/2 teaspoon fresh tarragon, chopped (or 1/4 tsp. dried) 1/2 to 1 tablespoon mayonnaise

In a bowl, combine crabmeat, celery, cashew nuts, Worcestershire sauce, salt, tarragon, and mayonnaise (use just enough mayonnaise to moisten and hold ingredients together).

[andrewduckett]

This sounds like a great way to deal with the crazy amount of cherry tomatoes every year...