| 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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