| 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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