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Vincent Price Curried Tomato Salad

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“Most recipes online from Mr. Price have been from his best-known cookbook, "A Treasury of Great Recipes." This one, however, is based on a recipe from the rare British paperback cookbook, "Cooking Price-Wise," which was a companion to a cooking show in the early 1970s of the same name, hosted by Vincent Price. Prep time includes chilling.”
1hr 15mins

Ingredients Nutrition


  1. Wash tomatoes and cut into wedges of a size you prefer (you can remove the seeds, if you like); set aside.
  2. In a skillet over medium-low heat, melt the butter and sauté the onion until transparent, about 10 minutes.
  3. Add the curry powder to the onions, stir, and sauté for 4 minutes.
  4. Add the cooked rice, peas (the peas can be cooked briefly if you like, or used raw), and salt and pepper to taste, and stir well to blend flavors.
  5. Chill in refrigerator for at least an hour.
  6. Place in serving dish, garnish with tomato wedges and watercress, and serve.

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