| TOMATOES STUFFED WITH MARINATED GREEN BEANS |
|
|
|
8 servings18 ounces fresh green beans, French-cut or 2 packages (9 ounces frozen) French-style beans 1/4 cup fresh mushrooms, sliced 1/4 cup CRISCO Oil 1 tablespoon red wine vinegar 1 teaspoon lemon juice 1/4 teaspoon garlic salt 1/4 teaspoon sugar 1/8 teaspoon dry mustard 1/8 teaspoon dried oregano leaves, crushed 1/4 teaspoon black pepper 1/3 cup sliced green onion and tops 8 medium size tomatoes Cook beans just until tender (according to package directions, omitting salt if you use frozen beans); drain well. Prepare oil dressing by combining Crisco Oil, vinegar, lemon juice, salt, sugar, mustard, oregano and pepper. Shake well; set aside. Combine warm cooked green beans, mushrooms, oil dressing, onions and basil in medium-size bowl. Cover and chill 3-4 hours. Cut off top of each tomato; scoop out pulp, leaving shells intact. Invert tomato shells on paper towels to drain. Fill tomato shells with bean mixture. Refrigerate until serving time. |
