Tomatoes with Spinach Mornay

Serves: 9
Total Calories: 157


3 (10-ounce) packages frozen chopped spinach
salt and pepper
4 tablespoons butter
3 tablespoons flour
dash of salt
dash of cayenne pepper
1 teaspoon Dijon style mustard
1 teaspoon dry mustard
1 cup milk
4 tablespoons shredded Swiss cheese
4 tablespoons grated Parmesan cheese
4 tablespoons half and half
8 - 10 medium tomatoes
grated Parmesan cheese


Cook spinach slowly, without any additional water. Drain thoroughly. Season with salt and pepper. Melt butter in separate pan. Remove from heat and add flour. Season with salt, cayenne, mustards, and blend in milk. Stir over heat until it boils, then add cheeses and light cream. Simmer 5 minutes, then combine with spinach mixture. Cut tops off tomatoes and remove seeds and center membranes. Pile spinach into tomato cases and sprinkle with Parmesan cheese. Bake at 350° for 20 minutes.

Nutritional Facts:

Serves: 9
Total Calories: 157
Calories from Fat: 77

This Tomatoes with Spinach Mornay recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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