*  Exported from  MasterCook II  *
 
                              Stuffed Tomatoes
 
 Recipe By     : Mrs. Thomas J. Blair, III
 Serving Size  : 6    Preparation Time :0:45
 Categories    : Salads                           To Post
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Hard-Boiled Eggs -- chopped
      1/4  Cup           Green Bell Pepper -- chopped
      1/4  Cup           Ripe Olives -- chopped
      1/4  Cup           Green Onions -- chopped
      1/3  Cup           Mayonnaise
    1      Teaspoon      Salt
      1/4  Teaspoon      Black Pepper
    6      Medium        Tomatoes -- peeled
    6      Large         Ripe Olives
 
 Combine eggs, greenn pepper, olives, and onions.  Blend mayonnaise,
 salt, and black pepper; add to egg mixture.  Chill at least 1 hour.  Cut
 peeled tomatoes into three sections like petals; do not cut all the way
 through.  Fill tomatoes with chilled filling.  Top with a ripe olive on
 a toothpick.  
 
 Serves 6.
 
 Source:  “Mountain Measures”,  Junior League of Charleston, WV.
 ed. 1974
 
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 NOTES : Looks pretty on a tray along with cucumber wedges, garden spring
 onions, carrot curls, and floweret of cauliflower.

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