INGREDIENTS

INSTRUCTIONS

Remove the center pulp and seeds from the tomatoes, hollowing them out
well. Lightly sprinkle into each tomato a little sugar, salt, pepper
and oregano; place four cubes of mozzarella in each tomato.  Preheat
oven to 400-degrees.  Melt the butter in a saucepan and saute the onion
in it until soft;  stir in the orzo, stirring well so each grain of
pasta is coated.  Pour in 2 cups of the chicken broth, stir well, and
simmer until it  is absorbed, adding more broth gradually until the
orzo is about  three quarters cooked; firmer than al dente (I cooked
mine  longer--don't like pasta that firm). Taste it as you go and cook
until it's as firm as you like. Blend in the Parmesan, stirring it in
well.  Spoon the orzo mixture into the hollowed tomatoes, filling them.
Place the filled tomatoes in a casserole or baking dish with 1/2 cup
of hot broth in the bottom of the dish.  Bake, covered, for 15 minutes;
remove the cover and cook an  additional 10 minutes. Posted to
JEWISH-FOOD digest 273  Date:         Tue, 23 Jul 96 09:36:50 +0300
From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 385
Calories From Fat: 128
Total Fat: 14.5g
Cholesterol: 40mg
Sodium: 1676.1mg
Potassium: 587.5mg
Carbohydrates: 39.1g
Fiber: 2.9g
Sugar: 5.9g
Protein: 24.5g