|Seasoned salt||To Taste|
|Seasoned pepper||To Taste|
|Marinated artichoke hearts||6 Ounce, drained (1 jar)|
|Cocktail mushrooms||10 1⁄2 Ounce, drained (3 jars, 3 1/2 ounce each)|
|Mayonnaise/Cooked salad dressing||1⁄2 Cup (8 tbs)|
|Commercial sour cream||1⁄3 Cup (5.33 tbs)|
|Curry powder||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Instant minced onion||1 Tablespoon|
Early on day:
1. Scoop out each tomato, leaving 1/4-inch shell; sprinkle generously with seasoned salt and pepper; fill with artichokes and mushrooms; refrigerate.
2. In bowl combine mayonnaise, sour cream, curry powder, lemon juice, and instant minced onion; refrigerate.
Just before serving:
1. Top each tomato with a bit of curry mixture and a dash paprika.
2. Place rest of curry mixture in small bowl; set in center of platter, surrounded by filled tomatoes.