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 Floating Leaf Fine Foods