|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Spinach-Topped Tomatoes |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Spinach-Topped Tomatoes recipe on the web!!_ 10-ounce package spinach chopped _ tablespoon green onions chopped _ clove garlic minced _ tablespoon butter or margarine ___ cup parmesan cheese grated _ egg ___ teaspoon salt _ tomatoes medium, halved Parmesan cheese Grated Cook spinach according to package directions. Drain well. Cool slightly. In a medium saucepan, sauté green onion and garlic in butter or margarine for 3 minutes or until onion is limp. Remove from heat. Stir in spinach. Add cheese, egg and salt; mix well. Cover and chill if desired. Mound one-fourth of the spinach mixture onto each tomato half. Place in an 8 x 8 x 2-inch baking pan. Cover and bake in a preheated 375° oven for 30 to 35 minutes or until tomatoes are heated through. To serve, sprinkle with cheese. Jiffy Applesauce Marinated Vegetables Sautéed Sesame Cabbage Spinach-Topped Tomatoes Sunflower Broccoli Tuscan Green Beans |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
