Recipe - Garden Salad Stuffed Tomatoes

6 Firm red tomatoes
One half teaspoon Salt
1/8 teaspoon Pepper
One fourth cup Peas, cooked
One fourth cup Lima beans, cooked
One fourth cup Carrots, raw in julienne
strips
One fourth cup Asparagus tips
One fourth Cuip zucchini, grated
2 Hard cooked eggs, chopped

SOURCE: Women's Circle, For the Proud Cook

Cut a slice from the stem end of each tomato; scoop out pulp; set aside;
discard seeds. Sprinkle shells with salt and pepper, invert on rack to
drain for 15 minutes. Combine all vegetables and tomato pulp with enough
mayonnaise to form a firm mixture; fill tomato shells. Top each shell with
chopped hard cooked eggs. Posted to JEWISHFOOD digest V97 #091 by
alotzkar@direct.ca (Al) on Mar 20, 1997