| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen chopped spinach; (10-ounce) |
| 1/3 |
c |
Herb-seasoned stuffing cubes; crushed |
| 3 |
|
Green onions; minced |
| 1 |
lg |
Egg; beaten |
| 3 |
tb |
Butter; melted |
| 2 |
tb |
Parmesan cheese; grated |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
|
Whole tomatoes; sliced 1-inch thick |
|
|
Garlic salt; to taste |
|
|
Cayenne; to taste |
INSTRUCTIONS
Cook the spinach using the package directions; drain. Combine with the herb
stuffing, green onions, egg, butter, cheese, salt and black pepper in a
bowl; mix well. Arrange the tomato slices in a greased baking dish;
sprinkle with the garlic salt. Top with the spinach mixture. Bake at 350
degrees for 15 minutes or until the tomatoes are tender. Sprinkle with the
cayenne. Note: The spinach mixture can be made in advance and refrigerated.
Recipe by: True Grits
Posted to MC-Recipe Digest V1 #1024 by MAMacR <MAMacR@aol.com> on Jan 20,
1998
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