THE ONLY WAY POPEYE COULD GET ME TO " EATS MY SPINACH " UPDATE
Sep 19 '00 (Updated Sep 27 '00)
Ok... I have to say that I was not the biggest fan of spinach but times have changed as well as the different ways to prepare it.
I really do admit that when I first heard of this recipe, I had my reserves but decided to try it out anyways and what a surprise. This combination tasted great!
DISCLAIMER
Before reading the following recipe below I want to state that this recipe is not my own but wanted to share it with you. This recipe was e-mailed to me by a good friend in Hawaii, ( and I still have never been there ).
It was brought to my attention that I had received and NR from ptieman do to the fact that this was a " borrowed " recipe. I am not upset at all and do completely understand the rating from him and am greatful that he brought this to my attention. He included a link for me to go to where the recipe was posted on the Net. I completely respect his decision for his rating and would not ask him to change it.
What I want to say is that I never did claim this recipe to be mine. I even stated that I had " heard of this recipe ". The reason I posted it was because it was very good and wanted to share it.
The only thing that confuses me is that I don't believe that every recipe on Epinions and the Net for that matter were all created by the person who typed it.
There are originals but I have read many that are not but believed that this section of Epinions was here to share the ones we enjoy the most with others. I had no idea about the site where this was posted at and am more than willing to share the original email in which this particular one was sent to me if requested. I do not and would never take someone else's stuff and call it my own. In fact, if I knew the name of the person that created specific recipes, I would include the name and give full credit to that person. Hope you try the recipe. It's worth it and thanks for your time. :-)
DISCLAIMER
I, Channie, am in no which way, shape
or form, responsible for how fast this
recipe will " clean you out "! hehe
Felt it's my responsibility to at least
warn you about it. :-)
Now, on with the recipe!
SPINACH STUFFED TOMATOES
Serving Size : 4
10 ounces package frozen spinach
4 medium tomatoes -- firm
1 cup mozzarella cheese -- shredded
1/4 cup onions -- finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley -- minced
1 optional clove of garlic ( if you want to kick it up )
Cook unopened spinach on high for 4 minutes.
Let stand 5 minutes, drain well and squeeze dry. Put in large bowl.
Slice and hollow out centers of tomatoes. Discard seeds.
Chop pulp finely and add to spinach. Invert tomatoes shells on paper towels to drain.
Preheat oven to 350 degrees.
Add 1/2 cup mozzarella cheese, onion, garlic, parmesan, salt & pepper to spinach mixture and blend well. Spoon evenly into shells.
Sprinkle with remaining mozzarella and parsely.
Arrange in 8-inch round glass or ceramic baking dish & cook at 350 degrees for 6 minutes or until heated through.
Let stand for 5-10 mins to cool and serve.
This makes a great appetizer or side for a meat dish.
Hope you like it and thanks for stopping by!
Channie
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Epinions.com ID:
chanele21
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Member: Channie
Location: mo
Reviews written: 45
Trusted by: 21 members
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