Tomato Tulips Recipes

Steps:

• Mix cream cheese, milk and lemon juice in medium bowl until blended. Add garlic, onions and dill; mix well.
• Refrigerate 1 hour.
• Meanwhile, poke hole in stem end of each tomato with end of skewer. Place tomatoes, stem ends down, on cutting board. Use serrated knife to cut "x" in top of each tomato, making each cut halfway through tomato. Carefully remove and discard seeds from tomatoes. Insert end of 1 chive into hole in bottom of each tomato.
• Spoon cream cheese mixture into resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag. Insert tip of bag into top of each tomato to pipe about 1-1/2 tsp. filling into each tomato. Arrange on plate to resemble bouquet as shown in photo.

Steps:

• 1. Separate cooked yolks from egg whites;refrigerate yolks for later in recipe. --- In a large bowl, combine the first nine(9) ingredients and the chopped egg whites only.
• 2. Mix thoroughly to blend. Add additional mayonnaise and half and half , only if needed. Mixture should be moldable. --- Spray mixing bowl lightly with cooking spray , sized just large enough to hold filling completely to the top. Place potato mixture into bowl, making sure to pack firmly. Cover and refrigerate until ready to fill the tomatoes.
• 3. Making tulips: Use elongated (oval shape) large grape tomatoes. Cut a tomato crosswise, but not to the very bottom. Remove the flesh out of each tomato and put some salad inside. Sprinkle a little grated egg yolk in center tops. Make the tulip stems out of green onion tops. Add some dill as greenery. Put a bow around your bouquet.

Steps:

• 1. Separate cooked yolks from egg whites. Finely smash egg whites with a fork; refrigerate yolks for later in recipe.
• 2. **(OPTION 1 DIRECTIONS) In a large bowl combine the first Seven (7) ingredients and the smashed egg whites from the hard boiled eggs. Mix thoroughly to blend. Mixture should be fairly stiff and moldable. Add additional mayonnaise and half and half, only if needed.
• 3. **(OPTION 2 DIRECTIONS) In a large bowl combine the first TEN (10) ingredients and the smashed egg whites from the hard boiled eggs. Mix thoroughly to blend. Mixture should be fairly stiff and moldable. Add additional mayonnaise and half and half, only if needed.
• 4. Firmly pack potato mixture in bowl, cover and refrigerate until ready to fill the tomatoes.
• 5. MAKING TULIPS:
• 6. Make a small slit into the stem end of each tomato and thread 1 green onion top through the slit - leave just a little inside the tomato so it will stay in place.
• 7. Gently pack some of the potato mixture into each tomato so that the "petals" of the tomato are spread out slightly.
• 8. Sprinkle a little finely grated egg yolk on the potato mixture at the top of each tulip.
• 9. Donna's Notes: Add some dill and baby's breath as a garnish and loosely tie a pretty bow around your bouquet if desired. Put paper doilies on an oval platter and lay Tomato Tulips in the center. Make chicken, tuna, egg salad, or pimento cheese stuffed Cherry tomatoes, cut the same way, and place them around the platter; sprinkled with a touch of paprika and minced chives. If you don't want to use Sour Cream, you can use cottage cheese, blended until smooth - it tastes the same but has less fat.
• 10. Donna's Options: These would be beautiful with egg salad, deviled egg mixture or pimento cheese in place of the mashed potatoes. Use your imagination and make up your own filling. If you want to get extra fancy separate the potato mixture into 3 or 4 small bowls and put a drop of red, blue, green, food color in each to make pastel colored mashed potato filling around Easter. For St. Patrick's day it must be green!