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Happy Easter!
Here's hoping that Easter Sunday finds all of you in good heath! A great time to get together with family, enjoy a good meal, and celebrate the day...
Stuffed Tomatoes
6 Large Round Tomatoes
3 Cloves Garlic (minced or pressed)
5 T Olive Oil
2 T Chopped Parsley
1 t Salt
1/2 t Pepper
1 C Jasmine Rice (uncooked)
Prepare the tomatoes by cutting off the top (save) and scooping out the pulp from the inside. Place the pulp and residual tomato juice in a food processor or blender, and blend well. Place in a large bowl. Add the garlic, olive oil, parsley, salt and pepper. Mix in the uncooked rice. Place tomatoes in a greased baking dish, and fill each tomato half way with rice mixture. Sprinkle with Parmesan cheese, and replace the top of the tomato. In a preheated oven set to 375 degrees, bake for 45 minutes. These are good served hot, chilled or at room temperature.
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Drink of the Month
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Bloody Mary
Fill a mixing glass with ice and add:
2 Oz. of Vodka
1 tea spoon of horse radish
3 dashes of Worcestershire sauce
3 dashes of celery salt
3 dashes of pepper
Lime juice
Fill with tomato sauce mixed
Garnish with lemon and celery
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Kim (a certified chef) and her husband Ellory own “Once Upon A Kitchen, Inc”. They provide personal chef services throughout northern Illinois and southern Wisconsin.
Visit their site at: www.onceuponakitchen.com, for past recipes, and information.
Don’t forget to sign up for their newsletter!
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