Recipe - Spinach-Stuffed Tomatoes

1 pack Frozen spinach; 10ounces
4 md Tomatoes; firm
1 cup Mozzarella cheese; shredded
One fourth cup Onions; finely minced
One fourth cup Grated parmesan cheese
One half teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Parsley; minced

Cook unopened spinach on high for 4 minutes. Let stand 5 minutes, drain
well and squeeze dry. Put in large bowl. Slice and hollow out centers of
tomatoes. Discard seeds. Chop pulp finely and add to spinach. Invert
tomatoes shells on paper towels to drain. Preheat oven to 350 degrees.

Add One half cup mozzarella cheese, onion, parmesan, salt & pepper to spinach
mixture and blend well. Spoon evenly into shells. Sprinkle with remaining
mozzarella and parsely. Arrange in 8inch round glass or ceramic baking
dish & cook at 350 degrees for 6 minutes or until heated through.

http://www.barronspecialties.com/recipes.htm

MC formatted by Barb at PK using Buster & SNT on 6/14/98

By Barb at PK abprice@wf.net on Jun 15, 1998, converted by MM_Buster
v2.0l.