Macaroni Stuffed Tomatoes
|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|
Cook macaroni according to package directions; drain well, rinse in cold water, and drain again.
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