Summer Stuffed Tomatoes

Is there anything more wondrous than a sun ripened tomato fresh off the vine? During the season we have tomatoes at almost every meal, including breakfast. Summer Stuffed Tomatoes is a great way to use those large beef steak tomatoes!

SUMMER STUFFED TOMATOES
Remove small slice across top of stem end of LARGE, FIRM, RIPE TOMATOES. Carefully scoop out most of the pulp of tomatoes, leaving shells intact.
Combine chopped pulp with:
1 cup chopped, cooked, cold chicken
1 chopped celery stick
1 teaspoon minced onion (I usually add more)
2 Tablespoons chopped green pepper
2 chopped hard-cooked eggs
2 teaspoons prepared mustard
Enough mayonnaise to moisten and bind ingredients together.
Refill tomato shells with mixtures. Chill. Serve cold.
[Note: Tuna can be substituted for chicken.]

Fettucini Alfredo

I am a fan of the pasta and this recipe has become the fall-back meal when in a hurry, in need of comfort food, or just a crazy bad craving for cheese. Oh, and this is definitely NOT a low-cal recipe! But it is quick, easy, yummy, and uses only four ingredients (not counting salt and pepper).

FETTUCINI ALFREDO
1 lb. fettucini
3 Tablespoons butter
2 cups heavy whipping cream
1 cup shredded fresh parmesan (or asiago or romano or any other sharp, salty hard cheese)
salt and pepper to taste
Cook pasta according to directions. While it is cooking melt butter over very low heat and beat heavy whipping cream with electric mixer until stiff. Fold whipped cream into melted butter and over low heat bring it to a very light simmer (WARNING: DO NOT BOIL!!!). After draining pasta, put back into pan and toss with butter and cream mixture and shredded cheese. Salt and pepper to taste. Enjoy creamy, cheesy goodness!