Recipe - Fresh Tomato Scallop

2 tablespoon Sliced green onion
1 tablespoon Butter or margarine
One half cup Fine dry breadcrumbs
2 tablespoon Parmesan cheese
2 tablespoon Chopped toasted pecans
5 Medium tomatoes
1 tablespoon White wine vinegar
Dash Worchestershire sauce

Place onion and margarine in a 2 cup glass measure, Microcook, uncovered,
on 100 percent power ( high) about 1 minute or until tender. Stir in
crumbs, parmesan cheese and nuts. Peel tomatoes, if desired.
Cut into One half inch slices. In a 9 inch microwave safe pie plate, arrange
tomato slices. Sprinkle with Worchestershire sauce. Cover with wax paper.
Cook on high for 2 to 3 minutes (low wattage ovens, 2 One half to 3 One half minutes)
or until almost heated through. Give plate a halfturn once. Sprinkle
crumb mixture over tomatoes. Cook, uncovered on high 30 to 60 seconds (low
wattage ovens 1 to 2 minutes) or until heated through. Each Serving: 128
calories, 4g Protein, 14g Carbohydrates, 7g Fat, 2mg Cholesterol, and 202mg
Sodium.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini