Greenback Tomatoes

Name: Greenback Tomatoes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 2 (10 ounce) packages frozen chopped spinach; 2 cups progresso Italian seasoned breadcrumbs; 6 green onions, chopped; 6 eggs, slightly beaten; 1/2 cup melted butter; 1/2 cup grated parmesan cheese; 1/4 teaspoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1 teaspoon dried thyme leaves; 1/2 teaspoon garlic powder; 1/2 teaspoon Tabasco sauce; 1/8 teaspoon ground cayenne pepper; 12 slices tomatoes (large thick slices)

Submitted by Luby Luby Luby

"This is a great recipe to use your bounty of fresh, home-grown tomatoes. I use my potato ricer to squeeze the water out of cooked spinach - it does a wonderful job."

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Ready In:: 50mins
Ingredients:: 15
Serves:: 12

ingredients

2 (10 ounce) packages frozen chopped spinach
2 cups progresso Italian seasoned breadcrumbs
6 green onions, chopped
6 eggs, slightly beaten
¹⁄₂ cup melted butter
¹⁄₂ cup grated parmesan cheese
¹⁄₄ teaspoon Worcestershire sauce
1 teaspoon salt
¹⁄₂ teaspoon black pepper
¹⁄₂ teaspoon white pepper
1 teaspoon dried thyme leaves
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon Tabasco sauce
¹⁄₈ teaspoon ground cayenne pepper
12 slices tomatoes (large thick slices)

directions

Preheat oven to 350 degrees.
Cook spinach according to package directions and squeeze dry.
In large mixing bowl combine bread crumbs, onions, eggs, butter, parmesean cheese, worcestershire and all remaining seasonings including tabaso sauce.
Add spinach to bread crumb mixture.
Arrange tomato slices in buttered shallow baking dish.
Mound spinach mixture on top of each tomato slice.
Bake for about 15-20 minutes.

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RECIPE SUBMITTED BY

Luby Luby Luby

Lafayette, LA

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.

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