When cut to resemble a tulip, a tomato makes a perfect container for an individual serving of ham-and-cheese macaroni salad. You can prepare the filling up to a day ahead.

1/2 c. each salad macaroni, finely diced cooked ham, and shredded sharp Cheddar cheese
1 tbsp. each drained sweet pickle relish and chopped pimento
2 tbsp. finely chopped onion
1/4 c. mayonnaise
1 tsp. prepared mustard
Salt and pepper
4 med.-to-lg. tomatoes
Lettuce leaves
Parsley sprigs

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 plate and place 1 tomato on each. Carefully open up tomatoes like tulips and spoon equal amount of macaroni salad into center of each.

Cover and refrigerate up to 4 hours, if desired. Garnish each with a parsley sprig. Makes 4 servings.