Stuffed Tomatoes

• 2 pkg. chopped spinach, cooked in microwave according to pkg. directions and drained
• 2 c. Pepperidge Farm poultry crumbs (stuffing)
• 1 large purple onion
• 3 eggs
• 3/4 c. butter, melted
• 1/2 c. Parmesan cheese
• 1/2 tsp. garlic powder
• 6 to 8 medium tomatoes
• 1/2 tsp. cracked pepper
• dash of Tabasco sauce
• dash of Worcestershire sauce

1. To cooked, drained spinach, add beaten eggs, melted butter and all spices and seasonings.
2. Add chopped onion; continue stirring well.
3. Lastly, add 1/4 cup Parmesan cheese and the stuffing crumbs.
4. Stir thoroughly.
5. Spoon into 6 to 8 medium, fresh tomatoes which have been hollowed and drained.
6. Top with remaining 1/4 cup Parmesan cheese and bake at 350u0b0 for 20 to 25 minutes, uncovered.

chopped spinach, poultry crumbs, purple onion, eggs, butter, parmesan cheese, garlic powder, tomatoes, cracked pepper, tabasco sauce, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564483 (may not work)