Title: Cold Stuffed Tomatoes
Categories: Side dish, Vegetables
Yield: 6 Servings

6 lg Tomatoes
Salt
1/3 c Cucumber; finely diced
1/3 c Onion; grated
1/3 c Green pepper; chopped
1/3 c Celery; chopped
1/3 c Cabbage; finely shredded
1/2 ts Salt
ds Pepper
1/3 c Mayonnaise
ds Hot sauce
ds 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.