Name: Garden Salad Stuffed Tomatoes
Ingredients: 6 Firm red tomatoes; 1/2 ts Salt; 1/8 ts Pepper; 1/4 c Peas, cooked; 1/4 c Lima beans, cooked; 1/4 c Carrots, raw in julienne strips; 1/4 c Asparagus tips; 1/4 Cuip zucchini, grated; 2 Hard cooked eggs, chopped

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Jewish	Appetizer	6	Servings

INGREDIENTS

6		Firm red tomatoes
1/2	ts	Salt
1/8	ts	Pepper
1/4	c	Peas, cooked
1/4	c	Lima beans, cooked
1/4	c	Carrots, raw in julienne strips
1/4	c	Asparagus tips
1/4		Cuip zucchini, grated
2		Hard cooked eggs, chopped

INSTRUCTIONS

SOURCE: Women's Circle, For the Proud Cook
Cut a slice from the stem end of each tomato; scoop out pulp; set aside;
discard seeds. Sprinkle shells with salt and pepper, invert on rack to
drain for 15 minutes. Combine all vegetables and tomato pulp with enough
mayonnaise to form a firm mixture; fill tomato shells. Top each shell with
chopped hard cooked eggs. Posted to JEWISH-FOOD digest V97 #091 by
alotzkar@direct.ca (Al) on Mar 20, 1997

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