Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Spinach -- 10 oz. frozen |
| Choppe | |
| 2 eaches | Chicken bouillon cubes |
| Salt | |
| 3 larges | Tomatoes -- halved |
| 1 cup | Soft bread crumbs |
| ½ cup | Parmesan cheese -- grated |
| ½ cup | Chopped onion |
| ½ cup | Butter or margarine -- |
| Melted | |
| 1 each | Egg -- beaten |
| 1 each | Garlic clove -- minced |
| ¼ teaspoon | Pepper |
| ⅛ teaspoon | Cayenne pepper |
| Shredded Parmesan cheese | |
| Optional |
In a saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. Meanwhile, in a small bowl, combine spinach with bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne pepper. Mix well. Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded Parmesan cheese if desired. Bake at 350 deg. for about 15 minutes or until heated through. Yield: 6 servings
Recipe By : Taste of Home