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Macaroni Stuffed Tomatoes Recipe
|Salad macaroni||1⁄2 Cup (8 tbs)|
|Finely diced cooked ham||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Drained sweet pickle relish||1 Tablespoon|
|Chopped pimento||1 Tablespoon|
|Finely chopped onion||2 Tablespoon, finely chopped|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
Serving size: Complete recipe
Calories 1068 Calories from Fat 572
% Daily Value*
Total Fat 66 g101.5%
Saturated Fat 15.3 g76.7%
Trans Fat 0 g
Cholesterol 129.5 mg
Sodium 1607.5 mg67%
Total Carbohydrates 83 g27.6%
Dietary Fiber 12.3 g49.1%
Sugars 27.1 g
Protein 41 g82.4%
Vitamin A 208.2% Vitamin C 196.6%
Calcium 51.4% Iron 30.8%
*Based on a 2000 Calorie diet
Combine macaroni, ham, cheese, relish, pimento, onion, mayonnaise, and mustard; blend well and add salt and pepper to taste.
Cover and refrigerate until next day, if desired.
Peel tomatoes, if desired, and cut out stems.
Without cutting all the way through, cut tomatoes into 4 to 6 wedges.
Arrange lettuce leaves on 4 salad plates and place 1 tomato on each.
Carefully open up tomatoes like tulips and spoon equal amounts of macaroni salad into center of each.
Cover and refrigerate up to 4 hours, if desired.
Garnish each with a parsley sprig