Vegetables > Tomato >
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Salad Stuffed Tomatoes
6 small tomatoes, peeled
1/2 cup of thinly sliced celery
1/2 cup of coarsely grated carrot
1/2 cup of green pepper
1/2 cup of thinly sliced green onions
1/2 teaspoon of salt
1/4 teaspoon of basil
1/8 teaspoon of pepper
Mayonnaise
Cut off stem end of tomato; scoop out pulp carefully to leave tomato cup whole, reserving pulp. Drain tomato cups. Combine tomato pulp with remaining ingredients except mayonnaise, mixing well. Stir in enough mayonnaise to moisten all ingredients; spoon into tomato cups. Serve on salad greens. Yield: 6 servings.
Typed in MMFormat by cjhartlin.msn@attcanada.net Source: The Pilot Club Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 28, 1999 |
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