VEGETABLE RECIPE - 773
SPINACH STUFFED
BAKED
TOMATOES
4 med. tomatoes
1/8 tsp. salt
1 (10 oz.) pkg. frozen chopped spinach, cooked
1/2 c. grated Parmesan cheese, divided
2 tbsp. mayonnaise
2 tsp. grated onion
1/8 tsp. salt
1/8 tsp. pepper
Slice off top of each tomato; scoop out some of the pulp, leaving shells intact.
Sprinkle shells with 1/8 teaspoon salt.
Invert on paper towels to
drain.
Drain cooked spinach.
Press out excess liquid with back of spoon.
Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and
remaining ingredients.
Pulse several times or until mixture is well blended.
Fill tomato shells with spinach mixture.
Place in a 1 quart casserole and sprinkle with remaining cheese.
Bake, uncovered, at 400 degrees for 15 minutes
or until heated.
Yield:
4 servings.
VEGETABLE RECIPE - 774
YELLOW SQUASH CASSEROLE
2 c. well drained and cooked yellow
squash
3 beaten eggs (lg.)
1 tbsp. minced onion
1/2 c. med.sharp Cheddar cheese, grated
1/2 tsp. salt
1/2 c. buttered bread crumbs
Mix all ingredients, except bread crumbs.
Pour into baking dish and top with buttered bread crumbs.
Bake at 350 degrees for 45 minutes or until firm.
VEGETABLE RECIPE - 775
SQUASH
SUPREME
2 c. fresh yellow, squash, cooked and drained
2 med. carrots, grated
2 tbsp. chopped onion
1 can cream of mushroom soup
1 (2 oz.) jar chopped pimento
1 (8 oz.) sour cream
1 (8 oz.) pkg. herbed stuffing
1 stick margarine
Combine vegetables.
Blend undiluted soup and sour cream; stir into vegetables mixture.
Toss together stuffing and melted margarine.
Pour half of the
stuffing into a shallow 3 quart baking dish.
Pour vegetablesour cream mixture
over the stuffing, then top with remaining stuffing.
Bake at 350 degrees about
30 minutes or until set.
|