| 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.
A Message from our Provider:
“God cares”