Tomato Stuffed With Pineapple-Chicken Salad
|Cooked cubed chicken||4 Cup (64 tbs)|
|Pineapple chunks||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Pineapple juice||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Instant nonfat dry milk powder||1⁄3 Cup (5.33 tbs)|
Combine chicken, pineapple chunks, celery, almonds and green pepper, tossing well.
Cut each tomato into 4 sections, cutting part way down; pull apart slightly.
Stuff tomatoes with chicken salad; arrange on lettuce-lined serving dish.
Combine sugar, flour and salt in saucepan; add pineapple juice gradually, mixing well.
Cook over low heat, stirring, until thickened.
Beat egg yolks; add small amount of cooked mixture to egg yolks.
Return to remaining mixture in saucepan.
Cook for 3 minutes, stirring constantly until smooth.
Remove from heat; add lemon juice.
Add dry milk powder to 1/3 cup ice water; whip until stiff.
Fold into dressing; spoon dressing over stuffed tomatoes.