Recipes for Large Crowds >

Stuffed Cherry Tomatoes 60 cherry tomatoes 1 cup of chopped green onions 3 pounds of crisp, cooked bacon, crumbled 1 1/2 cups of mayonnaise 1/2 cup of grated Parmesan cheese Wash and thoroughly dry the tomatoes and green onions Cut a thin slice off the top of each tomato. Gently scoop out the pulp. (you can easily remove the pulp by using a small spoon, a baby spoon works especially well.) In a large bowl, combine the remaining ingredients (including the green onions) and mix well. Spoon the mixture into the tomatoes. Cover loosely with plastic wrap and refrigerate. For the best results, refrigerate at least 3 hours, preferably overnight. Yield 5 dozen Cooking For Crowds For Dummies