Title: Baked Tomatoes Stuffed with Pasta ,barley, Orzo
Categories: None
Yield: 1 Servings

1/2 lb Orzo
6 Large; firm ripe tomatoes,
-(for budget wait until
-summer for the tomatoes)
Sugar
1 ts Salt
Freshly ground black pepper
1/2 ts Dried oregano
1/2 c Cubed mozzarella cheese
4 tb Butter
1 Onion; finely chopped
1 qt Chicken stock
4 tb Freshly grated Parmesan
-cheese.

From: Bulldogfla

Remove the center pulp and seeds from the tomatoes, hollowing them out
well. Lightly sprinkle into each tomato a little sugar, salt, pepper and
oregano; place four cubes of mozzarella in each tomato.

Melt the butter in a saucepan and saute the onion in it until soft; stir in
the orzo, stirring well so each grain of pasta is coated. pour in 2 cups of
the stock, stir well, and simmer until it is absorbed, adding more stock
gradually until the orzo is about three quarters cooked; firmer than al
dente. Bled in the Parmesan, stirring it in well.

Spoon the orzo mixture into the hollowed tomatoes, filling them. Place the
filled tomatoes in a casserole or baking dish with 1/2 cup of hot stock in
the bottom of the dish. Bake, covered, in a preheated 400 degree oven for
25 minutes; remove the cover the last 10 minutes. Serves 6

Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998