Stuffed tomato salad^

Yield: 1 servings

Measure Ingredient
6 \N Ripe tomatoes
½ pint Cream dressing
2 \N Cucumbers, diced
\N \N Lettuce
\N \N Salt & pepper
\N \N Parsley

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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