"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Marinated Tomato Salad, by Aunt Katy, is from The Women In My Life,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 Medium Ripe Tomatoes Sliced 1 Cup Finely Chopped Celery 1/2 Cup Finely Chopped Green Pepper 1/2 Cup Finely Chopped Green Onion 1 Tbsp Mustard Seed 1 Tsp Salt 1/2 Cup Sugar 1/2 Cup Vinegar 4 Large Lettuce Leaves
Combine everything but lettuce in a large bowl. Cover and refrigerate for 24 Hours. Serve on lettuce leaves in salad bowls. If you use all the tomatoes, add more.
Mixture keeps 5 or 6 days. There is an underlined GOOD on the handwritten recipe
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