| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | American | Vegetable | 6 | Servings |
INGREDIENTS
| 4 | Beefsteak tomatoes | |
| Oil; for the baking sheet | ||
| 2 | c | Creamed spinach |
| 3 | c | Seasoned bread crumbs |
| 3/4 | c | Melted butter |
| Salt and pepper | ||
| 1 1/2 | c | Grated mild Cheddar cheese |
INSTRUCTIONS
Cut each tomato into 3 thick slices and arrange these on an oiled baking sheet. Prepare the filling. Combine the creamed spinach with the seasoned bread crumbs, melted butter, salt, and pepper. The mixture should be very thick. Spread each tomato slice with the spinach mixture and sprinkle with grated cheese. Just before serving, place the tomatoes under the broiler, and cook until the cheese is melted and golden-brown. JOE'S STONE CRAB 227 BISCAYNE ST., MIAMI BEACH From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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