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3 large tomatoes
2 2/3 c. fresh bread crumbs
1/4 c. chopped onion
1 tsp. dried basil leaves,
1/3 c. butter
1 (10 oz.) frozen chopped
spinach, cooked and drained
1/4 lb. Velveeta cheese, cubed
1 Tbsp. grated Parmesan cheese

Cut tomatoes in half horizontally. Scoop out centers,
leaving 1/4-inch shell; invert shells to drain. In 10-inch
skillet, cook crumbs, onions and basil in butter until lightly
browned. Reserve 1/4 cup crumb mixture; add spinach and half
of cheese to remaining crumb mixture. Mix lightly. Place
tomatoes in shallow baking dish; fill with spinach mixture.
Top with remaining process cheese spread; continue baking until
cheese begins to melt. Makes 6 servings.

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