| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | American | Vegetable | 6 | Servings |
INGREDIENTS
| 3 | lg | Tomatoes |
| 1 | pk | (9-oz) frozen spinach; thawed, squeezed dry |
| 3/4 | c | Monterey Jack cheese; shredded |
| 1/3 | c | Green onions; sliced |
| 3 | tb | Pesto sauce |
INSTRUCTIONS
From: Bobb1744@aol.com Date: Sat, 6 Apr 1996 15:48:46 -0500 Recipe By: Pillsbury, All-American Picnics & Barbecues Grill Directions: Heat grill. Cut tomatoes in half crosswise. Hollow out tomato halves, leaving a 1/4" shell. Discard centers or use in soup. In medium bowl, combine spinach, 1/2 cup of the cheese, onions and pesto. Mix well. Spoon mixture into tomato halves. When ready to grill place filled tomatoes on gas grill over Medium-Low heat or on charcoal grill 4-6 inches from Medium-Low coals. Cook 20-30 minutes or until well heated. During last 1-2 minutes of cooking, sprinkle remaining 1/4 cup cheese over top. Continue cooking until cheese is melted Oven Directions: Heat oven to 350 F. Prepare recipe as directed above. Place filled tomatoes in 12x8" (2 quart) baking dish. Bake at 350 F. for 20-30 minutes or until well heated. Druing last 1-2 minutes of cooking, sprinkle remaining 1/4 cup cheese over tops. Continue cooking until cheese is melted. Serving Ideas : Serve with Polynesian Pork Kabobs. Cook together on grill. NOTES: Per serving; 260 cals., 21 g. fat, 15 mg. chol. Delicious ! Mine didn't take as long as time indicated. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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