Aunt Caroline's Dixieland Recipes/Vegetables/Stuffed Tomatoes

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STUFFED TOMATOES

Peel large ripe tomatoes and cut in quarters, place in the center of each tomato one tablespoonful of ground stuffed olives, one teaspoonful of ground, hard boiled egg, one teaspoonful of English walnuts or pecans. Serve on lettuce with oil dressing and grated cheese sprinkled on top of dressing.