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Stuff whole tomato cups with a favorite meat or seafood salad for an attractive and delicious luncheon entree.
Chopped tomatoes, added to stirfry combinations during the last minute of cooking, lend color and flavor.
Southwestern Fresh Tomato Salsa 12 ounces (2 medium) fresh tomatoes
1 tablespoon cider vinegar 1-1/2 teaspoons instant minced garlic 1/2 teaspoon salt 1/8 teaspoon hot red pepper sauce 1 can (3 ounces) chopped mild green chilies, well drained 1/2 cup sliced pitted ripe olives 1. Use tomatoes held at room temperature until fully ripe. 2. Combine in a medium bowl vi-. negar, garlic, salt and hot pepper sauce; let stand for 10 minutes. 3. Core tomatoes; chop tomatoes into 1/4-inch pieces (makes about 2 cups). Add to vinegar mixture. 4. Stir in chilies and olives; mix well. 5. Spoon over salad greens or chilled cooked vegetables, or serve as a dip with tortilla chips, or in tacos, with hamburgers, fish, etc. Yield: 3 cups. Chunky Tomato and Beef Salad 12 ounces (2 medium) fresh tomatoes
3 cups iceberg lettuce cut in 1inch chunks 8 ounces (about 1/2 cup) sliced cooked roast beef or turkey cut in 1/2-inch wide strips 1 cup thinly sliced celery 1 cup peeled and sliced cucumbers (cut large slices in halves) 1 cup small broccoli florets or diced green pepper 1/4 cup dairy sour cream 1/4 cup mayonnaise 2 tablespoons milk 2 teaspoons Dijon-style mustard 1 teaspoon prepared horseradish 1. Use tomatoes held at room temperature until fully ripe. 2. Core tomatoes; cut tomatoes in halves crosswise; cut halves into wedges (makes about 2-1/4 cups). Place in a large bowl. 3. Add lettuce, beef, celery, cu
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