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Maschi (Stuffed Tomato With Chopped Beef)
Yield: 8 portions

2 Lbs. chopped beef
1 Tsp. salt
1/2 Tsp. pepper
1 Tsp. garlic powder (or 2 cloves mashed)
4 Tbsp chopped fresh dill (or 1 Tsp. dried dill)
2 Tbsp salad oil
1 cup cooked rice
8 large tomatoes (very firm)
2 Tbsp butter
2 Tbsp oil
2 6-oz cans tomato paste
2 6-oz cans water
1/2 Tsp. salt
1 Tsp. cinnamon
1 Tsp. garlic powder
green olives

In a 9-inch skillet saute 2 Lbs. chopped beef, 1 tsp. salt, = tsp.
pepper, 1 tsp. garlic powder (or 2 cloves mashed) and 4 Tbsp chopped
fresh dill (or 1 tsp. dried dill) in 2 Tbsp salad oil until meat
browns. Add 1 cup cooked rice and blend. Cut a slit in 8 large
tomatoes (very firm), halfway across the center. Squeeze at the
sides to open the slit. Scoop out all the flesh from inside of
tomatoes with a spoon. Refill tomato with beef mixture and close
the tomato. Melt 2 Tbsp butter and 2 Tbsp OIL in a large skillet.
Saute the tomatoes carefully in the fat, rolling them gently until
they become dark red on all sides. Remove the tomatoes with the
oil and place in a casserole or heavy saucepan. Prepare sauce as
follows and pour over the tomatoes: Combine 2 6-oz. cans tomato
paste thinned with 2 6-oz. cans water, 1/2 tsp. salt, 1 tsp. cinnamon
and 1 tsp. garlic powder. Simmer the tomatoes gently over low flame
for 10 to 15 minutes until sauce is cooked. Remove carefully to a
15-inch round platter. Surround with raw tomatoes cut in thick
slices. Top each slice with green olives. If there is more Maschi
filling left over after filling the tomatoes place it in a suitable
pan and bake it alongside the tomatoes.


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