Top-hat tomato salad
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----------------SOURCE: MY MOTHER'S RECIPE C---------------------
Newspapers from the 40's to -70's
--------------------FROM : SALLIE KREBS-------------------------
Cheese-and-egg topper 1/4 t Dried basil (optional)
1 c Cottage cheese 1/8 t Worcestershire
6 ea Chopped, shelled, 1 T Minced onion
-hard-cooked eggs 4 ea Chilled, peeled big juicy
3/4 t Salt -tomatoes
1/2 t Prepared mustard
Combine all ingredients except tomatoes. Slice tomatoes; arrange on
individual beds of crisp greens; top with mounds of cheese-egg
mixture. Pass French dressing. Makes 4 servings.
Submitted By SALLIE KREBS On 03-04-95
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