Title: Cold Stuffed Tomatoes
Categories: Side Vegetable Southern
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.

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