Cold Stuffed Tomatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 large: Tomatoes,
Salt,
1/3 cup: Cucumber, finely diced
1/3 cup: Onion, grated
1/3 cup: Green pepper, chopped
1/3 cup: Celery, chopped
1/3 cup: Cabbage, finely shredded
1/2 tsp: Salt,
ds Pepper,
1/3 cup: Mayonnaise,
ds Hot sauce,
ds Curry powder,
Lettuce leaves,
Directions:
Wash tomatoes; place in boiling water 1 minute. Drain and immediately
plunge into cold water. Gently remove skins.
With stem end up, cut each tomato into 4 wedges, cutting to, but not
through base of tomato. Spread wedges slightly apart. Sprinkle
inside of shells with salt. Cover and chill 1-1/2 hours.
Combine next 7 ingredients; cover and chill.
To serve, spoon filling into shells. Combine mayonnaise with hot
sauce and curry powder. Top each tomato with a dollop of mayonnaise
mixture. Serve on lettuce leaves.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.
Source from luhu.jp
plunge into cold water. Gently remove skins.
With stem end up, cut each tomato into 4 wedges, cutting to, but not
through base of tomato. Spread wedges slightly apart. Sprinkle
inside of shells with salt. Cover and chill 1-1/2 hours.
Combine next 7 ingredients; cover and chill.
To serve, spoon filling into shells. Combine mayonnaise with hot
sauce and curry powder. Top each tomato with a dollop of mayonnaise
mixture. Serve on lettuce leaves.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.
Source from luhu.jp