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Stuffed Tomato Salad

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ripe tomatoes, chill
cooked sweetbreads or cooked chicken
celery, cut, crisp in ice water
1/2 cup blanched almonds
mayonnaise dressing
celery salt


Peel, cut of top, scoop out center of tomatoes. Chill. Fill with blended mixture, serve on crisp lettuce. Or use shredded cabbage, shredded pineapple; and diced cucumbers after placing in ice water to crisp.

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