Recipe: Garden Salad Stuffed Tomatoes
For 6 Persons
Category: Appetizer
6 Firm red tomatoes
1/2 ts Salt
1/8 ts Pepper
1/4 c Peas, cooked
1/4 c Lima beans, cooked
1/4 c Carrots, raw in julienne
-strips
1/4 c Asparagus tips
1/4 Cuip zucchini, grated
2 Hard cooked eggs, chopped
SOURCE: Women's Circle, For the Proud Cook
Cut a slice from the stem end of each tomato; scoop out pulp; set aside;
discard seeds. Sprinkle shells with salt and pepper, invert on rack to
drain for 15 minutes. Combine all vegetables and tomato pulp with enough
mayonnaise to form a firm mixture; fill tomato shells. Top each shell with
chopped hard cooked eggs. Posted to JEWISH-FOOD digest V97 #091 by
alotzkar@direct.ca (Al) on Mar 20, 1997
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