| 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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