Broccoli Tomato Cups Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Soft bread crumbs, divided
1 cup: Shredded cheddar cheese, (4
1 cup: Grated parmesan cheese,
-oz.),
-divided,
3/4 cup: Mayonnaise,
6: -8 Medium Tomatoes,
Salt and pepper to taste,
2 cup: Chopped broccoli,
Directions:
Combine 1/2 cup bread crumbs and 1/4 cup Parmesan cheese; set aside.
Cut a thin slice off the top of each tomato; scoop out pulp and place
in a strainer to drain. Place tomatoes upside down on paper towels.
Cook the broccoli until crisp tender; drain. Chop tomato pulp and
place in a large bowl. Add broccoli, cheddar cheese, mayonnaise,
salt, pepper and remaining crumbs and Parmesan; mix gently. Stuff
tomatoes; place in a greased 11" x 7" x 2" baking dish. Sprinkle with
reserved crumb mixture. Bake, uncovered, at 375 degrees for 30-40
minutes. Serves 6-8.
SOURCE:* Country Magazine, August/September 1995
POSTED BY: Jim Bodle
Submitted By JIM BODLE On 11-13-95
Source from luhu.jp
Cut a thin slice off the top of each tomato; scoop out pulp and place
in a strainer to drain. Place tomatoes upside down on paper towels.
Cook the broccoli until crisp tender; drain. Chop tomato pulp and
place in a large bowl. Add broccoli, cheddar cheese, mayonnaise,
salt, pepper and remaining crumbs and Parmesan; mix gently. Stuff
tomatoes; place in a greased 11" x 7" x 2" baking dish. Sprinkle with
reserved crumb mixture. Bake, uncovered, at 375 degrees for 30-40
minutes. Serves 6-8.
SOURCE:* Country Magazine, August/September 1995
POSTED BY: Jim Bodle
Submitted By JIM BODLE On 11-13-95
Source from luhu.jp