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    • Spinach-topped Tomatoes

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats, Dairy, Eggs Not, Sent 6 Servings

    INGREDIENTS

    1 10 oz frozen chopped
    spinach
    2 Chicken bouillon cubes
    Salt
    3 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 t Pepper
    1/8 t 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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    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 211
    Calories From Fat: 168
    Total Fat: 19.1g
    Cholesterol: 79.8mg
    Sodium: 640.2mg
    Potassium: 208.9mg
    Carbohydrates: 5.4g
    Fiber: 1.1g
    Sugar: 2.9g
    Protein: 5.8g


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