Spinach Topped Tomato Slices Recipe
Ingredients
| Spinach | 1 pound | |
| 3 beef bouillon cubes | ||
| Onion | 1 Small, finely chopped | |
| Margarine | 1/2 Cup (16 tbs), melted | |
| Soft bread crumbs | 2 Cup (16 tbs) | |
| Eggs | 4 , beaten | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Garlic | 1 Teaspoon, finley minced | |
| Black pepper | 1/2 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Salt | To Taste | |
| 12 thick slices fresh tomatoes | ||
Directions
Cook spinach in a small amount of water to which beef bouillon cubes have been added.
Drain and set aside.
Saute onion in margarine.
Stir in bread crumbs, eggs, parmesan cheese, garlic, peppers, and drained spinach.
Add salt to taste.
Arrange sliced tomatoes in a large flat casserole.
Top each slice with mounds of the spinach mixture.
Bake at 350° about 15 to 20 minutes.
Drain and set aside.
Saute onion in margarine.
Stir in bread crumbs, eggs, parmesan cheese, garlic, peppers, and drained spinach.
Add salt to taste.
Arrange sliced tomatoes in a large flat casserole.
Top each slice with mounds of the spinach mixture.
Bake at 350° about 15 to 20 minutes.
Chef
