Wartime Stuffed Tomatoes


  • 2 cucumbers, peeled and cubed
  • mayonnaise, to taste
  • salt, to taste
  • pepper, to taste
  • 6 tomatoes
  • 6 lettuce leaves
  • 1 teaspoon parsley


  1. In a medium bowl, combine the cucumbers, the mayonnaise, the salt, and the pepper.

  2. Place the cucumber mixture in the refrigerator to chill for 30 minutes.

  3. Cut the tops off the tomatoes and remove the seeds with a spoon.

  4. Place the tomatoes onto the lettuce leaves and fill them with the cucumber mixture.

  5. Top each of the tomatoes with a dollop of the mayonnaise.

  6. Garnish the stuffed tomatoes with the parsley.

  7. Serve.

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