Cold Stuffed Tomatoes Recipe

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.