10 oz. pkg. frozen chopped spinach
2 chicken bouillon cubes
Dash of salt
3 large tomatoes, halved
1 c. soft bread crumbs
1/2 c. Parmesan cheese, grated
1/2 c. onion, chopped
1/2 c. butter, melted
1 egg, beaten
1 garlic clove, minced
1/4 tsp. pepper
1/8 tsp. cayenne pepper
Shredded Parmesan cheese, optional

In sauce pan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. Lightly salt tomato halves and place with cut side down on a paper towel for 15 minutes to absorb excess moisture. In small bowl, combine spinach, bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne pepper. Mix well. Place tomato halves, cut side up in shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded Parmesan cheese if desired.

Bake at 350°F for 15 minutes.

Yield: 6 servings.