1. Cut thin slice from bottom of each tomato; scoop out seeds and pulp, leaving edges intact. 2. In small bowl, combine all remaining ingredients; mix well. Spoon filling into tomatoes, mounding slightly. Refrigerate until serving time. Makes 20 appetizers. Recipe by: Easiest Ever Holiday Meals--Cooking Magazine Posted to MC-Recipe Digest V1 #753 by L979@aol.com on Aug 21, 1997
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