Baker Hotel Spinach Rockefeller

The Baker Hotel here in Dallas was the epitome of elegant hotels for more than half a century. From its opening in 1925 until it closed in 1979 (Unfortunately, the Hotel was demolished in 1980.), guests could dine in lavish rooms like the Peacock Terrace or the Crystal Room on fare like this delicious recipe. It's a take on the classic Oysters Rockefeller, with tomato slices replacing the oysters. It was a perfect side to a grilled ribeye steak one recent Sunday night.

1 (10-ounce) package frozen chopped spinach
2 tablespoons dry bread crumbs
2 tablespoons minced scallions
1 egg
2 tablespoons butter, melted
2 tablespoons freshly grated parmesan cheese
¼ teaspoon minced garlic
¼ teaspoon dried thyme
Pinch of freshly ground black pepper
Pinch of cayenne pepper
¼ teaspoon salt
4 to 6 tomato slices, each ¼ -inch thick
1/8 teaspoon garlic salt

Preheat oven to 350° F.

Cook spinach according to package directions; drain well.

Place spinach, bread crumbs, scallions, egg, melted butter, parmesan cheese, optional MSG, garlic, thyme, black pepper, cayenne and salt in a medium bowl. Mix well.

Arrange tomato slices in a glass pie plate or other shallow baking dish; sprinkle with garlic salt. Spoon about 1/4 cup spinach mixture onto each tomato slice and shape into a dome.

Bake 15 minutes, or until set and heated through. Makes 2 to 3 servings.