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Recipe Name: Cold Stuffed Tomatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

6 Tomatoes
1/3 Cup(s) Cucumber, finely diced
1/3 Cup(s) Onion, grated
1/3 Cup(s) Green pepper, chopped
1/3 Cup(s) Celery, chopped
1/3 Cup(s) Cabbage, finely shredded
Dash(s) Pepper
1/3 Cup(s) Mayonnaise
Dash(s) Hot sauce
Dash(s) Curry powder
Lettuce leaves
Wash tomatoes; place in boiling water 1 minute. Drain and immediately
plunge into cold water. Gently remove skins. With stem end up, cut
each tomato into 4 wedges, cutting to, but not through base of tomato.
Spread wedges slightly apart. Sprinkle inside of shells with salt.
Cover and chill 1-1/2 hours. Combine next 7 ingredients; cover and
chill. To serve, spoon filling into shells. Combine mayonnaise with
hot sauce and curry powder. Top each tomato with a dollop of
mayonnaise mixture. Serve on lettuce leaves. SOURCE: Southern Living
Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Nutrition (calculated from recipe ingredients)
Calories: 88
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 3.4mg
Sodium: 577.5mg
Potassium: 385.7mg
Carbohydrates: 11.8g
Fiber: 2.3g
Sugar: 5.9g
Protein: 1.8g

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