This undated promo recipe card is a magazine pull-out from Family Circle and was found in a large collection. I’ve typed it below along with a scanned copy.

SPANISH TOMATO CUPS
VEGETABLES–Tomatoes

Firm fresh tomatoes easily filled with rice mix, topped with cheese spread

Bake at 350° for 20 minutes…makes 6 servings

6 large firm ripe tomatoes
1 package (6 ounces) Spanish rice mix
Water
2 tablespoons butter or margarine
6 tablespoons processed cheese spread

1. Cut thin slice from top of each tomato; scoop out insides into a 2-cup measure. (There should be 2 cups.) Place tomato cups in a shallow pan.
2. Prepare rice mix with water, butter or margarine, and the 2 cups tomato pulp, following label directions. Spoon into tomato cups; top each with 1 tablespoon cheese spread.
3. Bake in moderate oven (350°) 20 minutes, or until heated through. Garnish with sliced ripe olives, if you wish.