| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Not, Sent | 6 | Servings | |
INGREDIENTS
| 1 | pk | (10 oz) frozen chopped spinach |
| 2 | Chicken bouillon cubes | |
| Salt | ||
| 3 | lg | Tomatoes; halved |
| 1/2 | c | Grated Parmesan cheese |
| 1/2 | c | Chopped onion |
| 1/2 | c | Butter or margarine; melted |
| 1 | Egg; beaten | |
| 1 | Clove garlic; minced | |
| 1/4 | ts | Pepper |
| 1/8 | ts | Cayenne |
| Shredded Parmesan cheese; optional |
INSTRUCTIONS
In a saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. Lightly salt tomato halves; place with cut side down on paper towel for 15 minutes to absorb excess moisture. Meanwhile, in a small bowl, combine spinach with bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne. Mix well. Place tomato halves, cut side up in a shallow baking dish. divide the spinach mixture over tomatoes. Sprinkle with shredded Parmesan cheese if desired. Bake at 350° for 15 minutes or until heated through. Recipe by: Homemaker Schools - Spring 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Apr 09, 1998
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