| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads |
5 |
Servings |
INGREDIENTS
|
|
Patdwigans fwds07a |
| 2 |
|
# fresh tomatoes, fresh Tomatoes are preferred, but You can substitue 2 16 oz Cans tomatoes |
| 1 |
|
Green bell pepper finely Chopped |
| 4 |
|
Ribs celery chopped |
| 1/2 |
|
Medium onion finely chopped |
| 1 1/2 |
|
Cups cracker crumbs |
| 1 1/2 |
tb |
Mayonnaise or to taste |
| 2 |
|
Hard cooked eggs [peeled and chopped] |
|
|
Leaf lettuce, rinsed and Drained well |
INSTRUCTIONS
Rinse tomatoes; chop into small pieces [if using canned tomatoes, drain
then mash or chop]. Add green pepper, celery and onion to tomatoes. Add
enough cracker crumbs to absorb tomato juice. [with juicy tomatoes, it is
quite possible you'll need moer than 1 1/2 cups of crumbs] ADD 1 T
mayonnaise to tomatoe mixture. Mix well. Add remaining 1/2 T mayonnaise, if
needed to give salad desired consistency. Add eggs, toss lightly, refo
until well chilled. Serve on lettuce leaves.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Aug 4, 1997
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