| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
American |
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
|
Tomatoes |
| 1 |
|
9-oz frozen spinach |
|
|
thawed squeezed dry |
| 3/4 |
c |
Monterey Jack cheese |
|
|
shredded |
| 1/3 |
c |
Green onions, sliced |
| 3 |
T |
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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