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STUFFED TOMATOES 3 large tomatoes 2 2/3 c. fresh bread crumbs 1/4 c. chopped onion 1 tsp. dried basil leaves, crushed 1/3 c. butter 1 (10 oz.) frozen chopped spinach, cooked and drained 1/4 lb. Velveeta cheese, cubed 1 Tbsp. grated Parmesan cheese Cut tomatoes in half horizontally. Scoop out centers, leaving 1/4-inch shell; invert shells to drain. In 10-inch skillet, cook crumbs, onions and basil in butter until lightly browned. Reserve 1/4 cup crumb mixture; add spinach and half of cheese to remaining crumb mixture. Mix lightly. Place tomatoes in shallow baking dish; fill with spinach mixture. Top with remaining process cheese spread; continue baking until cheese begins to melt. Makes 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |