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| Stuffed Tomato Fan-tans |
When I was 6 or 7 I have the vivid memory of going to downtown Trenton to the appliance store where a Trentonian photographer took my Mom's picture with my brother, Cholly, and I with her winnings. Mom had won a recipe contest and won a full size deep freezer! It was huge.... the freezer AND the moment.
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| My Easter Buffet this year a/k/a Ruthie's Birthday |
Unfortunately even though the article with the picture is as clear as day in my mind's eye we couldn't put our hands on it.... this picture is in that same era though {the era of homemade matching or at a minimum color coordinating mommy-daughter outfits}.This is a copy of her original recipe, you probably can't tell because it got cut off in the scan but she wrote an H in the top right corner. When she had been diagnosed with Alzheimer's Disease but was early stage she began compiling and organizing envelopes full of recipes for me.... and they all have the "H" in the corner.
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| HERE'S WHAT YOU NEED |
Bring cream cheese to room temperature and combine with all other ingredients {except tomatoes}; then cut slices into your tomatoes, not quite all the way through {approximately 3 slices per tomato} and fill with the "stuffing."
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| Ruthie's Stuffed Tomato Fan-tans |
VOILA! Grab your knife and fork and enjoy Ruthie's Stuffed Tomato Fan-tans.
NOTE: It's not required but I like the stuffing to sit over night, covered & refrigerated, to "marry" before stuffing.... in fact, these can be made AND assembled the day before if needed.
