| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Canadian |
Cheese, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Bread cubes, small fresh |
|
|
use French or Italian |
| 28 |
oz |
Canned tomatoes, drained |
| 1/4 |
c |
Fresh parsley, coarse chop |
| 1 |
T |
Olive oil |
| 3 |
|
Garlic cloves, minced |
| 1/2 |
t |
Dried basil |
| 1/4 |
t |
Pepper |
| 3 |
T |
Parmesan, freshly grated |
INSTRUCTIONS
Spread bread crumbs on rimmed baking sheet; Bake in 375F 190C oven or
toast in toaster oven for about 5 minutes or until crisp and lightly
browned. Meanwhile, cut tomatoes into quarters. In shallow 6-cup
casserole, combine tomatoes, parsley, oil, garlic, basil and pepper.
Stir in bread; sprinkle cheese over top. Bake, uncovered, in 375F 190C
oven for about 20 minutes or until heated through. Per Serving: about
125 calories, 5 g protein, 6 g fat, 14 g carbohydrate Source:
Canadian Living magazine [Nov 95] Presented in an article by Anne
Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C" [-=PAM=-]
PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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