 |
|
|
|
|
|
| |
Fruits and Vegetables -
Spinach Stuffed Tomatoes
|
| INGREDIENTS |
- 2 tablespoons butter or margarine
-
1 cup onion, chopped
-
4 ribs celery, chopped
-
1 cup fresh parsley, chopped
-
1 cup green onions, chopped
-
4 (10-ounce) packages frozen chopped spinach, thawed and well drained
-
1/2 cup soft bread crumbs
-
2 tablespoons Worcestershire sauce
-
1 teaspoon salt
-
1 teaspoon hot sauce
-
12 medium tomatoes
-
1/2 cup soft bread crumbs
-
1/2 cup Parmesan cheese, freshly grated
-
1/4 cup butter or margarine, melted
|
| INSTRUCTIONS |
Melt the 2 tablespoons butter in a saucepan over medium-high heat. Add onion, celery, parsley, and green onions.
Cook, stirring constantly, for five minutes or until tender. Remove from heat. Stir in spinach, 1/2 cup bread crumbs, Worcestershire sauce, salt, and hot sauce.
Slice off top of each tomato and carefully scoop out pulp, leaving a 1/4-inch shell. (Reserve pulp for other uses, if desired.) Spoon spinach mixture evenly into tomatoes; place on baking sheet. Bake at 350° F. for 15 minutes.
Combine 1/2 cup bread crumbs and Parmesan cheese. Sprinkle evenly over tomatoes. Drizzle with melted butter and bake for five to 10 minutes or until cheese is lightly browned. Serves 12. |
| |
|
|
|
|
|
|
|
|
|
|
|
|