Top-hat tomato salad

4 servings

Ingredients

Quantity Ingredient
Newspapers from the 40's to
Cheese-and-egg topper
1 cup Cottage cheese
6 eaches Chopped, shelled, hard-cooked eggs
¾ teaspoon Salt
½ teaspoon Prepared mustard 70's
¼ teaspoon Dried basil (optional)
⅛ teaspoon Worcestershire
1 tablespoon Minced onion
4 eaches Chilled, peeled big juicy tomatoes

Directions

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

Combine all ingredients except tomatoes. Slice tomatoes; arrange on individual beds of crisp greens; top with mounds of cheese-egg mixture. Pass French dressing. Makes 4 servings.

Submitted By SALLIE KREBS On 03-04-95

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