| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Casserole |
8 |
Servings |
INGREDIENTS
| 7 |
lb |
Ripe tomatoes, peeled, |
|
|
Chopped and seeded |
| 2 1/2 |
c |
Herb seasoned stuffing |
| 1 |
sm |
Onion chopped |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Powdered oregano |
| 1/4 |
ts |
Powdered rosemary |
| 5 |
tb |
Butter |
INSTRUCTIONS
Preheat oven to 375 F. Drain tomatoes well. Toss with 2 cups of the
stuffing, onion, sugar, salt, pepper, nutmeg, oregano, and rosemary.
Place in a buttered 3 quart casserole. Sjprinkle with the remaining
1/2 cup stuffing and dot with butter. Bake for 45 minutes
submitted by marina
source: San Francisco A la Carte recipe book
Posted to MC-Recipe Digest V1 #210
Date: Fri, 23 Aug 1996 19:51:44 -0700 (MST)
From: jmchee@goodnet.com (Marina Cheesman)
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