| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Cajun |
Kosher, Cajun, Vegetables, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Spinach (27 oz.) |
| 1 |
|
Large onion, chopped fine |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Oregano |
| 3 |
tb |
Vegatable shortening |
| 2 |
|
Eggs, beaten |
| 6 |
|
Large ripe tomatoes |
|
|
Bread crumbs |
|
|
Pareve margarine |
INSTRUCTIONS
Drain and rinse spinach. Pick stems from leaves and squeeze dry. Saute'
onion in shortening until transparent; add salt, pepper, and oregano, and
stir. Mix spinach and eggs together. Add to onions and cook until
moderately dry, stirring often so mixture does not stick to bottom of pan.
Cut tops off of tomatoes. Scoop out pulp (you may save for other uses).
Stuff tomatoes with spinach mioxture. Sprinkle with bread crumbs and dot
with margarine. Place tomatoes in baking pan and bake a 350 F. for 30 min.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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