[recipe*] Spinach-Topped Tomatoes

[Guest guest]

Spinach-Topped Tomatoes

 

1 package (10oz) frozen chopped spinach

2 vegetable bouillon cubes

salt

3 large tomatoes. halved

1 cup bread crumbs

1/2 cup grated Parmesan cheese

1/2 cup chopped onion

1/2 cup butter, melted

1 egg, beaten

1 garlic clove. minced

1/4 tsp pepper

1/8 tsp cayene pepper

additional shredded Parmesan cheese, optional.

 

In a saucepan, cook spinach according to the package

directions, but with the bouillon cubes added to the water.

Drain well. Cool slightly; press out the excess liquid.

 

Lightly salt tomato halves; place with cut side down on a

paper towel for 15 minutes to absorb the excess moisture.

 

Meanwhile, in a small bowl, combine the spinach with the

bread crumbs, Parmesan cheese, onion, butter, egg, garlic,

and cayenne pepper. Mix well. Place the tomato halves, cut

side up, in a shallow baking dish. Divide the spinach mixture

over the tomatoes. Spinkle with additional shredded cheese

if desired. Bake at 350 for 15 minutes or unitl heated through.

Yield: 6 servings

 

~ PT ~

 

The good life starts only when you stop wanting

a better one.

~ Lawerence J. Peter (1919-1990)