Stuffed Cherry Tomatoes

24                       cherry tomatoes    

1 cup                  Wild Rice, cooked

¼ cup                 chopped cashews

½ tsp                  Worcestershire sauce         

¼ tsp                  coriander powder

1/3 cup               Kraft Miracle Whip

2 or 3                 drops mint sauce

24                       whole cashews

1.      Prepare tomatoes by cutting off the tops and scooping out the seeds and pulp. Leaving the shells intact.

2.      Combine all ingredients except for cashews. Fill tomato shells with mixture. Refrigerate until served.

3.      Garnish with whole cashews.

Makes 24 tomatoes.

Recipe compliments of Shoal Lake Wild Rice