| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Swiss |
Lifetime tv, Life6 |
1 |
servings |
INGREDIENTS
| 6 |
md |
To large tomatoes |
|
|
Salt |
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Chopped shallots |
| 1 |
c |
Washed and chopped swiss chard; tightly packed |
| 1 1/2 |
c |
Cooked white rice |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Oven-roasted pine nuts |
| 1 |
tb |
Chopped fresh oregano; or 1 teaspoon dried |
| 1/2 |
c |
Grated cheddar cheese |
INSTRUCTIONS
1. Preheat the oven to 350 degrees F.
2. Cut a 1/2-inch slice from the top of each tomato. Scoop out the seeds
and pulp, leaving the shell intact.
3. Sprinkle the inside of the tomatoes with salt and turn them upside down
on the roasting rack to drain while you prepare the stuffing.
4. Heat a wok or large cast-iron skillet over a high heat for 1 min. Add
the oil and shallots, then reduce the heat to low.
5. Saute until the shallots are soft, 2 to 3 min. Add the chard and saute
until wilted, 2 to 3 min. more. Add the rice, soy sauce, pine nuts, and
oregano. Remove from the heat.
6. Stuff the tomatoes, and place them in a shallow greased roasting pan
with a little space between them. (Can be prepared to this point early in
the day. Cover and refrigerate. Return to room temperature.)
7. Bake uncovered until the tomatoes are cooked through, 10 to 12 min.
Remove the tomatoes from the oven and turn the oven to broil. Sprinkle the
cheese over the tops of tomatoes, return to the oven and broil until the
cheese has melted, 1 to 2 min. W atch carefully; they burn quickly. Serve
immediately.
Copyright credit: 1996 by Karen Lee and Diane Porter
© 1996 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Faith without works is empty – and vica versa.”