Name: Tip-Top Tomatoes
Ingredients: 2 lg Tomatoes; 2 tb Fine dry bread crumbs; 2 tb Shredded Parmesan cheese; 1 tb Butter; melted; 1/2 ts Dried oregano; crushed; 1 md Yellow onion; chopped; 1 ds Pepper; 1 ds Garlic salt; 1/2 c Store-bought bacon bits

From the day of Pentecost, there has been not one great spiritual awakening in any land which has not begun in a union of prayer, though only among two or three. And no such outward, upward movement has continued after such prayer meetings have declined. It is in exact proportion to the maintenance of such joint and believing supplication and intercession that the Word of the Lord in any land or locality has had free course and been glorified.

Arthur Pierson

CATEGORY	CUISINE	TAG	YIELD
Dairy		Curtis aike, Flash3	1	servings

INGREDIENTS

2	lg	Tomatoes
2	tb	Fine dry bread crumbs
2	tb	Shredded Parmesan cheese
1	tb	Butter; melted
1/2	ts	Dried oregano; crushed
1	md	Yellow onion; chopped
1	ds	Pepper
1	ds	Garlic salt
1/2	c	Store-bought bacon bits

INSTRUCTIONS

Preheat oven to 400 degrees. Remove stems and cores from tomatoes. Halve
tomatoes crosswise and place, cut-side up, on baking sheet. Set aside. In a
small bowl, combine bread crumbs, Parmesan cheese, butter, oregano, onion,
pepper and garlic salt. Sprinkle bread and cheese mixture on tomatoes.
Bake, covered, until heated throughout. To serve, sprinkle with bacon bits.
Approximately 13 minutes.
Per serving (excluding unknown items): 251 Calories; 15g Fat (50% calories
from fat); 7g Protein; 26g Carbohydrate; 38mg Cholesterol; 569mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH  SHOW #FF2081
Converted by MM_Buster v2.0l.

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