| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Orzo |
| 6 | Large; firm ripe tomatoes, (for budget wait until summer for the tomatoes) | |
| Sugar | ||
| 1 | ts | Salt |
| Freshly ground black pepper | ||
| 1/2 | ts | Dried oregano |
| 1/2 | c | Cubed mozzarella cheese |
| 4 | tb | Butter |
| 1 | Onion; finely chopped | |
| 1 | qt | Chicken stock |
| 4 | tb | Freshly grated Parmesan cheese. |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> 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. 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 stock, stir well, and simmer until it is absorbed, adding more stock gradually until the orzo is about three quarters cooked; firmer than al dente. Bled 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 stock in the bottom of the dish. Bake, covered, in a preheated 400 degree oven for 25 minutes; remove the cover the last 10 minutes. Serves 6 Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998
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