Tomatoes Stuffed with Nuts and Celery

Ingredients

• Six smooth small tomatoes
• walnut meats, broken into pieces
• celery cut into small pieces
• mixed with mayonnaise

Method

1. 1

   Peel tomatoes, scoop out centers to form cups.

2. 2

   Chill, fill with walnut and celery mixture, and serve on lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 32. The excerpt below is the record exactly as published.

Tomatoes Stuffed with Nuts and Celery. Peel the tonuitoes, cut out a cii'culai' piece at the stem of each and scoop oiH (•t'uter, so as to form cups. Chill tliorou^iily, then llll with Fai,uiish walnut or pt'can meats, Ijroken into pit^'cs, and celery cut into small pieces and nii\e(l with mayonnaise. Ser\(' on lettuce lea^■es. .\ . W . Kk'oc.max. Stuffed Tomato Salad. Six smooth small tomatoes, (i taklespoonful of cold chicken or any cold meat you may- have, G taklespoonful of i)eas, '■] olives, cho])ped liiu', ■] gherkins, chopped fine, 2 tablespoonfuls of ea])ers, salt and pep|)er. l>emove a round jdece from the stem end of the tonuitoes and scoop out the seeds in center, chill. Just before serving, mix together the solid pai't of the tomatoes cut line ami the other ingredi- ents; season to taste, adding mayonnaise to bold tlic ndxtui'c together. Fill the tomatoes with this and ser\-e on lettuce lea\-es. .\li;s. S. ,1. M itch hi, l,. Pepper Salad. Parboil the pepj.iers until they are very tendei-. Wdien cold slice them in strips and dress with French dressing. .Serve with hot meats. Apple Salad. Select good sized red a|)ples. ("ut olf top. scooj) out ceidei'. llll with cclei'y. apple and walnuts nuxed with go(jd mayonnaise. Serve on lettuce with salted A\-afers and toasted cheese. MliH. C. T. Krusk. SrPllKloR COOK i;ooK 51 Pineapple Salad. ()ilLM-;lll nf |iiiH';i|i|tlc clll i II ell I irs ; til kc ' ^. ;l> II lilll \ W I i i tc l:|-;I | ic>. ell I ilitwoillld t^ecded ; '/f; us niaiiv pjii^lish \\;ilinils. Take ' ;._ as iiiucli salad ilri'ssinu as t'niii. twicr as imicli \\lii|i|ird crcaiii as >alad di-cssiiii;-. Salad Dressing for Above. ()iu' (Mill \iiici;a!'. let l)(iil: '- ciiii >imai'. yulks of I cii.iis. ! lal.l('>|)iMiii imislai'd. 1 talil('s|i()oii liiiltcr. .Mi;s. !•". A. 1)1;!, i.. Beet Salad. ()lli'-liair do/., cooked ln'ct>. cliolilicd line. .\ild ilic follow iii;^- ( I rcs.-iii;/ : 1 dessertspoon butter ami 1 dcsseiispoon ol' I )()usiiiair> llcst Patent Hour, ereaiiieil : add lo cup \ine,ii"ai", add ' •_. cui) watei', y\ teaspoon sail. I tablespoon supir. and a lilllr pepper. Cook till thick, 'i'licii add '^ cup thick sour ci'eaiii and lieal for a I'cw minutes. .\li;s. O'Coxxoi;. Pear Salad. .\n acce|ttalile salad coiii->c at Iniichcon nr dinner collsi^t^ of larL;c canned l)aiilett pears, drained and the core 1 lioroiii;ld\ reiiio\ed. leavinu' a hole for a lillin<:' of eelerv ami l-Ji^lish walnut meats mixed with mayoniniis

Cook this with the app: pantry check, scaling, and the assistant.