| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Not, Sent |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 oz) frozen chopped spinach |
| 2 |
|
Chicken bouillon cubes |
|
|
Salt |
| 3 |
lg |
Tomatoes; halved |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Butter or margarine; melted |
| 1 |
|
Egg; beaten |
| 1 |
|
Clove garlic; minced |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Cayenne |
|
|
Shredded Parmesan cheese; optional |
INSTRUCTIONS
In a saucepan, cook spinach according to package directions with bouillon;
drain well. Cool slightly; press out excess liquid. Lightly salt tomato
halves; place with cut side down on paper towel for 15 minutes to absorb
excess moisture. Meanwhile, in a small bowl, combine spinach with bread
crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne.
Mix well. Place tomato halves, cut side up in a shallow baking dish. divide
the spinach mixture over tomatoes. Sprinkle with shredded Parmesan cheese
if desired. Bake at 350° for 15 minutes or until heated through.
Recipe by: Homemaker Schools - Spring 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Apr 09, 1998
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