Stuffed tomato salad^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ripe tomatoes | |
| ½ | pint | Cream dressing |
| 2 | Cucumbers, diced | |
| Lettuce | ||
| Salt & pepper | ||
| Parsley | ||
Directions
Scald tomatoes, remove skins. cut a slice from the top of each and remove seeds with a teaspoon. Season cucumbers well and mix with at least ½ of the dressing. Fill tomato cups with the mixture, put a spoonful of dressing on top and sprinkle with parsley. Serve on a bed of lettuce leaves.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-12-95
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