Submitted By: Brigid Heckman

Spinach topped Tomatoes

Ingredients:

• 1 10 oz. pkg. Frozen chopped spinach
• 2 chicken bouillon cubes
• salt
• 3 lg tomatoes -- halved
• 1/2 cc grated Parmesan cheese
• 1/2 cc chopped onion
• 1/2 cc butter or margarine -- melted
• 1 egg -- beaten
• 1 clove garlic -- minced
• 1/4 tsp. Pepper
• 1/8 tsp. Cayenne
• shredded Parmesan cheese -- optional

In a saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. Lightly salt tomato halves; place with cut side down on paper towel for 15 minutes to absorb excess moisture. Meanwhile, in a small bowl, combine spinach with bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne. Mix well. Place tomato halves, cut side up in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded Parmesan cheese if desired. Bake at 350 degrees for 15 minutes or until heated through. This is a delicious recipe good with any type of meat