Broccoli Tomato Cups
- 1 1/2 c Soft bread crumbs; divided
- 1 c Grated parmesan cheese;
- -divided
- 6 md Tomatoes; (up to 8)
- 2 c Chopped broccoli
- 1 c Shredded Cheddar cheese; (4
- -ounces)
- 3/4 c Mayonnaise
- Salt and pepper; to taste
Combien 1/2 cup of bread crumbs and 1/4 cup of Parmesan cheese; set aside.
Cut a thin slice off thetip 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 11x7x2"
baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375
F. for 30-40 minutes. Yield: 6-8 servings.
Winner of magazine - Regional Recipe contest- East submitted by Beatrice
Gallo, Richfield Springs, New York
Recipe by: Country Magazine, Aug/Sept. '95, p. 49
Posted to MC-Recipe Digest V1 #963 by Roberta Banghart
on Dec 23, 1997
Cut a thin slice off thetip 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 11x7x2"
baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375
F. for 30-40 minutes. Yield: 6-8 servings.
Winner of magazine - Regional Recipe contest- East submitted by Beatrice
Gallo, Richfield Springs, New York
Recipe by: Country Magazine, Aug/Sept. '95, p. 49
Posted to MC-Recipe Digest V1 #963 by Roberta Banghart
