{"id":7162,"slug":"stuffed-tomatoes-cheese-salad","title":"STUFFED TOMATOES, CHEESE SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six small tomatoes","salt","one small cream cheese","two tablespoons of chopped pimento","one tablespoon of French mustard","French dressing","crisp lettuce leaves","thick boiled dressing"],"ingredients_norm":["tomato","salt","cream cheese","pimento","french mustard","french dressing","crisp lettuce leaf","thick boiled dressing"],"steps":["Wash and skin six small tomatoes.","Cut a piece from the stem end of each and when cold remove a portion of the pulp from the centre.","Then sprinkle with salt and invert on the ice to chill.","Mash to a paste one small cream cheese add two tablespoons of chopped pimento, one tablespoon of French mustard.","Blend well, moisten with a French dressing and fill into the tomato shells.","Arrange on a bed of crisp lettuce leaves and pour over each tomato a tablespoon of thick boiled dressing."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w43:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2efd906cb381a53ceaf4af77c3f35b9c171de97ceb2925e7a567db0a6fce397f","created_at":"2026-08-02T16:58:29Z","updated_at":"2026-08-02T16:58:29Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffed-tomatoes-cheese-salad"}