Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Fresh broccoli (2 bunches) 1/4 ts Salt
5 lg Firm tomatoes 1/8 ts Pepper
1 cl Garlic; minced 1/2 c Sharp Cheddar cheese;
2 tb Olive oil -shredded

Trim off large leaves of broccoli. Remove stalks; break into
flowerets, and wash thoroughly. Cook broccoli, uncovered, in boiling
salted water for 8 minutes or until crisp-tender. Drain and place in
cold water about 5 minutes; remove and drain well.
Cut tomatoes in half; scoop out pulp, leaving shells intact.
Reserve pulp for use in other ecipes. Invert tomato shells on paper
towels, and set aside.
Saute garlic in olive oil until lightly browned; remove from heat;
and stir in broccoli, salt, and pepper. Arrange broccoli in tomato
cups. Sprinkle each with Cheddar cheese.
Place tomato cups in two 9-inch square baking pans. Bake at 300
degrees F for 5 minutes or until cheese melts.

Note: 1/2 cup grated Parmesan may be substituted for the Cheddar
cheese.

"Dinner on the James River" _Company's Coming!_ Cookbook Southern
Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X
Submitted By JEFF PRUETT On 08-20-95

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