| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Firm tomatoes |
| 1 1/2 |
c |
Sour dough breadcrumbs |
| 1/4 |
c |
Shallots; minced |
| 1 |
tb |
Garlic; minced |
| 1/4 |
c |
Fresh basil; minced |
| 1/4 |
c |
Feta cheese |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Parmesan |
INSTRUCTIONS
STUFFING
Date: Fri, 03 May 1996 18:59:16 -0700
From: Dan Schamber <dansch@haven.ios.com>
Cut tomatoes in 1/2; scoop out pulp (reserve for another dish or mince into
stuffing.). Place upside down to drain. Stuffing: Combine all except
Parmesan. Spoon into tomatoes; place in baking dish. Sprinkle with
Parmesan. Bake 375 F until golden brown. No baking time given. Source: TV
Food Network, Meals without Meat.
Oh, this is delicious! I made this for the girls and I and we loved it--
ate 2 halves each. It baked pretty quickly, but I didn't time it-- try 10
mins or so but don't let the tomatoes get any more than warmed. The flavor
changes too much and isn't pleasant.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #125
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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