Ingredients
6 large tomatoes
1 salt
1/3 cup cucumber, finely diced
1/3 cup onion, grated
1/3 cup green pepper, chopped
1/3 cup celery, chopped
1/3 cup cabbage, finely shredded
1/2 tsp salt
1 dash pepper
1/3 cup mayonnaise
1 dash hot sauce
1 dash curry powder
1 lettuce leaves
Directions
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.
Servings: 6 servings
Cold Stuffed Tomatoes Recipe brought to you by Recipe Ideas
Categories: Tomato; Vegetable
The History of Recipes
Written recipes as an idea can be found back into history, at least as far back into recorded history as the early Egyptians, and maybe even further. In practice though, in the main part, these old recipes were just very basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. During the time of the Romans a man called Apicius compiled a few scripts describing recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, something we still use today. This early Roman chef recounts how the cooks of his times made use of many spices and herbs, including many that are still in use today for example bay, mint and asafoetida. Moving our culinary historical trip onwards, there are a couple of interesting books dating from the 1300s - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the rich and wealthy people of the time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices like coriander, parsley, and basil. These new foods and spices created an increase in recipe books, some of which are now in academic collections. By the advent of the twentieth century, recipe books were greatly in demand as a result of higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Cold Stuffed Tomatoes recipe.
