| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bobbie – no, Broccoli, Cheese, Send to car | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Soft bread crumbs; divided |
| 1 | c | Grated parmesan cheese; divided |
| 6 | md | Tomatoes; (up to 8) |
| 2 | c | Chopped broccoli |
| 1 | c | Shredded Cheddar cheese; (4 ounces) |
| 3/4 | c | Mayonnaise |
| Salt and pepper; to taste |
INSTRUCTIONS
Combien 1/2 cup of bread crumbs and 1/4 cup of Parmesan cheese; set aside. Cut a thin slice off thetip of each tomato; scoop out pulp and place in a strainer to drain. Place tomatoes upside down on paper towels. Cook the broccoli until crisp-tender; drain. Chop tomato pulp and place in a large bowl. Add broccoli, cheddar cheese, mayonnaise, salt, pepper and remaining crumbs and parmesan; mix gently. Stuff tomatoes; place in a greased 11x7x2" baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375 F. for 30-40 minutes. Yield: 6-8 servings. Winner of magazine - Regional Recipe contest- East submitted by Beatrice Gallo, Richfield Springs, New York Recipe by: Country Magazine, Aug/Sept. '95, p. 49 Posted to MC-Recipe Digest V1 #963 by Roberta Banghart <bobbi744@sojourn.com> on Dec 23, 1997
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