stuffed tomato salad
 
4 large  firm tomatoes
  salt
  stuffing
1/2 small  tomato
1-1/2 tsp  olive oil
1-1/2 tsp  chopped onion
1-1/2 tsp  chopped pimento
1/2 clove  of garlic
1-1/2 tsp  chopped ham
  salt and pepper
2   eggs
2 Tbsp  butter
 
cut the tops off the tomatoes, and remove the cores, seeds, and juice with 
a small spoon, leaving a firm cup of skin and flesh. keep the tops if 
desired. (the cores and juice can be sieved for use in a sauce or added to 
tomato juice.) sprinkle the tomato cups inside with salt, and turn 
upside-down on a plate to drain for 30 minutes. fill with the stuffing. 
remove the stalks from the tops and replace them on the stuffed tomatoes 
if desired. serve the tomatoes on a bed of lettuce leaves. 
 
stuffing skin, de-seed, and chop the tomato. heat the oil in a saucepan, 
add the onion and pimento, and simmer, covered, for a few minutes until 
they soften. meanwhile, crush the garlic. add it to the pan with the 
chopped ham and tomato, and simmer, uncovered, until the liquid has 
evaporated. season with salt and pepper and leave to cool. scramble the 
eggs in the butter. leave to cool under buttered paper. when cold, mix 
with the onion and pimento mixture. 
 
or 
 
2   hardboiled eggs
1 small  gherkin
2 tsp  chopped onion
  salt and pepper
  mayonnaise
 
chop the hard-boiled eggs and gherkin. mix with the onion, season to 
taste, and moisten with mayonnaise. 
 
or 
 
peeled prawns or shrimps 
2 - 3 young lettuce leaves or leaves from a lettuce heart 
salt and pepper 
a few drops tabasco sauce 
mayonnaise 
 
chop the prawns or shrimps. shred the lettuce leaves. sprinkle both with 
salt and pepper. mix the tabasco sauce into 2 tsp mayonnaise; then add 
just enough extra mayonnaise to bind the shellfish mixture. 
 
 
 
 
 
(ID: 76632) Mirror: rec.food.recipes: Tue, Jun 29, 2004


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