| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Cheese, Vegetables |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Frozen spinach; 10-ounces |
| 4 |
md |
Tomatoes; firm |
| 1 |
c |
Mozzarella cheese; shredded |
| 1/4 |
c |
Onions; finely minced |
| 1/4 |
c |
Grated parmesan cheese |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Parsley; minced |
INSTRUCTIONS
Cook unopened spinach on high for 4 minutes. Let stand 5 minutes, drain
well and squeeze dry. Put in large bowl. Slice and hollow out centers of
tomatoes. Discard seeds. Chop pulp finely and add to spinach. Invert
tomatoes shells on paper towels to drain. Preheat oven to 350 degrees.
Add 1/2 cup mozzarella cheese, onion, parmesan, salt & pepper to spinach
mixture and blend well. Spoon evenly into shells. Sprinkle with remaining
mozzarella and parsely. Arrange in 8-inch round glass or ceramic baking
dish & cook at 350 degrees for 6 minutes or until heated through.
http://www.barronspecialties.com/recipes.htm
MC formatted by Barb at PK using Buster & SNT on 6/14/98
By Barb at PK <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster
v2.0l.
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