Stuffed Tomatoes With Spinach And Yogurt Cheese

First, there is no “gift of singleness” if by gift we mean a supernatural outpouring accompanied by some kind of revelation that it is God’s hidden will that you remain single all your days. I would suggest that there are two proper ways to speak of this gift. First, if you are single, you have the gift of singleness... The “gift” of which Paul speaks is the freedom that comes to us when we are not burdened with pleasing our spouse... Second, I believe we can speak of the gift of singleness if by that we simply mean a lack of a current pressing need to marry. I too have this kind of the gift at present. I am sympathetic to men who are eager to marry, or in certain circumstances, to remarry. But I do not at present share that urgency. Indeed I honestly can’t imagine remarrying. I am savvy enough, however, to know that this could change in a moment. God’s Word gives me liberty. If the desire comes to marry I would be without sin to do so. I would not be turning up my nose at some kind of pseudo-charismatic “gift” God had given me. I’d be giving thanks for the wife He would be giving me.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Dupree, Vegetable	4	Servings

INGREDIENTS

4		Tomatoes
1	T	Butter
4		Green onions, chopped
2		Garlic cloves, peeled and
		chopped
1	T	Flour
1/4	c	Grated Parmesan cheese
1/4	c	Breadcrumbs
2	T	Chopped fresh herbs – basil
		oregano thyme
10	oz	Frozen spinach, thawed and
		squeezed dry
1/2	c	Yogurt Cheese
		Salt and pepper
		Nutmeg, to taste
1	pn	Cayenne pepper
1/4	c	Grated Parmesan cheese

INSTRUCTIONS

Preheat the oven to 350 degrees. Cut off the flower end of each
tomato, leaving the stem end intact. Set aside the cap and hollow out
the tomatoes, discarding the pulp. Invert the tomatoes on a plate and
drain. In a nonstick saucepan, melt the butter over low heat. Add the
green onions and garlic and saute until soft. Add the flour, Parmesan
cheese, breadcrumbs, and herbs. Heat for 1 minute, then add the
drained spinach, Yogurt Cheese, and salt, pepper, nutmeg, and cayenne
to taste, stirring until well combined. Spoon the spinach mixture  into
the tomatoes and top with the optional Parmesan if using. The  stuffed
tomatoes and their caps can be made to this point up to 3  days in
advance. Place the tomatoes in an ovenproof serving dish and  bake
until heated through, about 10 minutes. Top each tomato with the
reserved cap and bake 5 minutes more. Serve hot. Yield: 4 servings
Recipe By     : Nathalie Dupree, TVFN  Posted to MC-Recipe Digest V1
#242  Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu>

A Message from our Provider:

“If God is your Copilot – swap seats!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 180 Calories From Fat: 71 Total Fat: 8.1g Cholesterol: 18.6mg Sodium: 810mg Potassium: 653.5mg Carbohydrates: 18.6g Fiber: 6.4g Sugar: 4.1g Protein: 12.1g