"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

SPINACH-STUFFED TOMATOES Recipe

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This recipe for SPINACH-STUFFED TOMATOES, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 10oz packages frozen spinach, thawed
1 Tbsp unsalted butter
2 ounces cream cheese
1 clove garlic, minced
6 medium tomatoes
salt & pepper
2 Tbsp grated Parmesan cheese

Directions:
Directions:
Squeeze excess moisture from spinach. Cook in the butter with the garlic. Cool slightly and mix with the cream cheese.
Take the tops off the tomatoes, scoop out the insides and put, upside down, on paper towel for ten minutes.
Fill each tomato with spinach mixture. Sprinkle with the Parmesan cheese. Place on a baking sheet and bake at 350 for 15 to 20 minutes.

Number Of Servings:
Number Of Servings:
Six

 

 

 

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