Stuffed Baked Tomatoes (Marjorie)

Stuffed Baked Tomatoes

6 garden tomatoes (I also use large store bought)

Breadcrumbs

Inner pulp from tomatoes

Pecorino/Romano Grated Cheese

Fresh Parsley

Garlic Powder

Salt/Pepper to taste

Olive oil

375 degree oven

Can always add diced pepperoni, ham, salami, or whatever to spice up flavor

Cut off top of tomatoe.  Dice into small pieces. (place in mixing bowl)

Core out tomato using a fruit baller but leave about 1/2 inch wall and be careful not to puncture tomato.  Place pulp in mixing bowl.

Place tomatoes in greased baking dish

Salt inside of each tomatoe.

In bowl with tomatoe pulp and diced topping from tomato, chop well and add breadcrumbs, cheese, parsley, garlic powder and salt & pepper.  Mix together adding olive oil to make a nice, moist consistency.

Stuff into tomatoes, sprinkle tops with some breadcrumbs & cheese, and bake in 375 degree oven for about 20 minutes.

Zucchini Pie - Marjorie

Zucchini Appetizer

                        3 cups Zucchini – thinly sliced, diced or grated (I use 2 and grate)

                        1 medium onion – chopped

                        1 cup Bisquick

                        4 large eggs (beaten)

                        ½ cup vegetable oil

                        1 ½ cups grated Italian cheese (Pecorino/Romano)

                        ½ tsp. butter

                        ¼ tsp. salt

                        ¼ tsp. pepper

                        Mix all ingredients together thoroughly and place in Pyrex 10 inch pie dish

                        (or 10 x 8 x 1 ¾ baking dish)

                        Cook at 350 for approximately 30 minutes or until nice golden brown (often cook                         for 40 minutes)

                        Chill to let set and serve either warm or at room temperature

Bon Appetite!!!