Monica J .Pileggi (April 2004)
8 medium sized tomatoes, tops cut off and insides scooped out
2 packages of frozen spinach, thawed and drained very, very well
1 14 oz. can artichoke hearts, also drained well
4 tablespoons light mayonnaise
2 tablespoons melted butter
2/3 cups Parmesan cheese
1/2 teaspoon Worcestershire sauce
Dash or two of hot sauce
2 tablespoons chopped onion
1 small clove garlic, minced
Dash of Mrs. Dash Oregano, Garlic, Tomato seasoning
1 tablespoon dried parsley
Salt and pepper to taste
Breadcrumbs for the topping
Olive oil
Combine all ingredients except for the breadcrumbs and olive oil. Place about 3 tablespoons in each tomato. Sprinkle with breadcrumbs on top and a dash of olive oil. I use a cooking spray, which evenly coats the breadcrumbs.
Bake at 375 degrees for 25 minutes or until cooked through.
Serves 8.
Subscribe to:
Post Comments (Atom)
Homemade Hummus
Hummus Recipe Using Dried Chickpeas My recipe, adapted from a few other recipes found online over the last few years. 8 oz dried Chickpeas, ...
-
This is a recipe by Craig Claiborne, in the New York Times Cook Book. I have four NY Times cook books, which I love. Many are classic dishes... -
I made this delicious tuna salad for a dinner party. I followed this recipe: https://www.sipandfeast.com/new-york-deli-tuna-salad/ New York... -
Today I made a Brazilian potato salad for a group rotation dinner tonight. I found several recipes for this potato salad. I followed mos...
No comments:
Post a Comment