3/4 cup plus 1 tbs grated parmesan cheese*
1/4 tsp salt
1/2 tsp black pepper
1 1/4 cups savory cornbread stuffing mix
2 tbs dehydrated chopped chives
2 tbs dehydrated chopped parsley

*choose parmesan cheese that doesn’t need refrigeration until after the package is opened

blend cheese, salt and pepper in a small bowl. pour into a 1-pint wide-mouth jar with a tight-fitting lid. layer remaining ingredients attractively. pack down lightly before adding each layer. seal jar.

cover top of jar with fabric. attach gift tag/recipe with raffia or ribbon.

makes 1 (1-pint) jar

ATTACH THE FOLLOWING RECIPE TO THE JAR:

BAKED TOMATOES

1 jar vegetable topping mix, divided
1 tbs butter
1 shallot, minced
1 small clove garlic, minced
4 small to medium tomatos, halved widthwise

pour vegetable topping mix into a medium bowl. stir well. set aside 1/4 of the topping (generous 1/2 cup). return remaining topping to jar and seal jar. (remainder is enough to prepare recipe three more times).

preheat oven to 350 degrees. melt butter in a small skillet add shallot and garlic. cook over medium heat 2 minutes or until tender. mix in topping. remove from heat.

arrange tomato halves, cut sides up, in a 9″ round glass pie dish. spoon equal amounts of topping mixture, about 1 heaping tablespoon, over each tomato half. bake 20 minutes, or until tomatoes are tender and topping is golden.

8 servings