| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 gross | Firm-ripe tomatoes |
| 1 | Medium-size onion, chopped (1/2 cup) |
| 1/4 Tasse | (1/2 stick) butter or margarine |
| 2 Tasse | Soft bread crumbs (4 slices) |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1 Teelöffel | sugar |
| 1/2 Teelöffel | Leaf marjoram, crumbled |
| 1/4 Tasse | (1/2 stick) butter or margarine, melted |
| 1/4 Tasse | cheddar cheese shredded |
|
1. Core tomatoes; cut each into 8 even-size wedges.
2. Saute onion in butter in a large skillet until soft, about 5 minutes. Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly.
3. Line a 1 1/2-quart shallow baking dish (7 3/8 x 3 5/8 x 2 1/4-inches) with half the tomatoes;sprinkle with half the bread mixture. Repeat with remaining tomato wedges and crumb mixture. Drizzle melted butter over top.
4. Bake in a moderate oven (350 degrees) for 25 minutes or until tomatoes are soft and crumb mixture is lightly browned. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.
Digest 21 Mar 97 by "Elizabeth A. Post" <millefiore@Fuse.Net> on Mar 22,
|
|
Anmerkungen zum Rezept:
|
