Post by carnation037 on Jan 23, 2003 0:00:56 GMT -6
Vera Cruz Tomatoes
4 medium tomatoes, red ripe
Salt
1/2 pound bacon
1/2 cup chopped onion
1 cup sliced fresh mushrooms
10 ounces fresh spinach
1/2 cup shredded Monterey jack cheese -- divided
1/4 cup sour cream
1/4 cup dry bread crumbs
1/2 teaspoon salt
Cut a 1/4-inch slice from top of each tomato; scoop pulp into a bowl,
leaving shells intact.
Sprinkle shells lightly with salt; place shells, upside down, on paper
towels to drain. Chop tomato pulp, and drain well; set aside.
Cook bacon in a large skillet over medium heat until crisp; remove
bacon, reserving drippings in skillet. Crumble bacon.
Saute onion and mushrooms in reserved drippings 2 to 3 minutes or until
tender. Stir in spinach, cover and cook 3 to 5 minutes or until tender.
Stir in tomato pulp, bacon, 1/4 cup cheese, and sour cream. Spoon
mixture into tomato shells, and place in an 11- x 7-inch baking dish.
Bake at 375 degrees F. for 15 minutes. Combine remaining 1/4 cup cheese,
bread crumbs, and 1/2 teaspoon salt; sprinkle mixture evenly over
tomatoes. Bake 2 to 3 minutes more or until cheese melts.
Yield: 4 servings.
4 medium tomatoes, red ripe
Salt
1/2 pound bacon
1/2 cup chopped onion
1 cup sliced fresh mushrooms
10 ounces fresh spinach
1/2 cup shredded Monterey jack cheese -- divided
1/4 cup sour cream
1/4 cup dry bread crumbs
1/2 teaspoon salt
Cut a 1/4-inch slice from top of each tomato; scoop pulp into a bowl,
leaving shells intact.
Sprinkle shells lightly with salt; place shells, upside down, on paper
towels to drain. Chop tomato pulp, and drain well; set aside.
Cook bacon in a large skillet over medium heat until crisp; remove
bacon, reserving drippings in skillet. Crumble bacon.
Saute onion and mushrooms in reserved drippings 2 to 3 minutes or until
tender. Stir in spinach, cover and cook 3 to 5 minutes or until tender.
Stir in tomato pulp, bacon, 1/4 cup cheese, and sour cream. Spoon
mixture into tomato shells, and place in an 11- x 7-inch baking dish.
Bake at 375 degrees F. for 15 minutes. Combine remaining 1/4 cup cheese,
bread crumbs, and 1/2 teaspoon salt; sprinkle mixture evenly over
tomatoes. Bake 2 to 3 minutes more or until cheese melts.
Yield: 4 servings.