Spinach Tomatoes - cooking recipe

Ingredients

1 pkg. frozen chopped spinach
2 chicken bouillon cubes
1 stick butter or margarine, melted
1 c. Pepperidge Farm stuffing
1/2 c. Parmesan cheese
2 eggs
1 small onion, grated
1/2 to 1 tsp. garlic salt or powder
1/4 tsp. cayenne pepper
tomatoes

Preparation

Cook spinach and chicken bouillon cubes in 1/2 cup water. Drain well.
Mix rest of ingredients, except tomatoes, and form into mounds.
Place mounds on top of thick slices of tomatoes. Bake at 350\u00b0 on a cookie sheet for 15 minutes.