Recipe - Broccoli Tomato Cups

1 One half cup Soft bread crumbs; divided
1 cup Grated parmesan cheese;
divided
6 md Tomatoes; (up to 8)
2 cup Chopped broccoli
1 cup Shredded Cheddar cheese; (4
ounces)
Three fourths cup Mayonnaise
Salt and pepper; to taste

Combien One half cup of bread crumbs and One fourth cup of Parmesan cheese; set aside.
Cut a thin slice off thetip of each tomato; scoop out pulp and place in a
strainer to drain. Place tomatoes upside down on paper towels. Cook the
broccoli until crisptender; drain. Chop tomato pulp and place in a large
bowl. Add broccoli, cheddar cheese, mayonnaise, salt, pepper and remaining
crumbs and parmesan; mix gently. Stuff tomatoes; place in a greased 11x7x2"
baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375
F. for 3040 minutes. Yield: 68 servings.

Winner of magazine Regional Recipe contest East submitted by Beatrice
Gallo, Richfield Springs, New York

Recipe by: Country Magazine, Aug/Sept. '95, p. 49

Posted to MCRecipe Digest V1 #963 by Roberta Banghart
bobbi744@sojourn.com on Dec 23, 1997