| 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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