In article >,
"Janet B." > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Janet B." > wrote:
> >
> >> > I'm wondering if these would work in the Hamilton grill.
> >> > I've done both large white and Portabello stuffed mushrooms that way.
> snip
> >> Do you have a flat plate with your Hamilton or just the grill plate? The
> >> top grill plate might press into the stuffing and pull it out.
> >>
> >> Janet
> >
> > No, no flat grids. Just the line making grids:
> >
> > Stuffed Portabello, grilled:
> >
> > http://i12.tinypic.com/2wqu99v.jpg
> >
> > Mix of meat and veggies, including shredded baby spinach.
> > --
> > Peace, Om
>
> Oh, yum. That looks really good.

Thanks. ;-)
They made a wonderful Entree'.

> I've never thought about using spinach in
> stuffed squash, probably because it is garden time and I love wandering out
> there and bringing in herbs and veggies and inventing as I go. I know we
> eat better during garden time than any other time of the year just because
> our meals become so veggie dominant. I think I have to get rid of the
> tarragon -- It has become too big over the years an topples over onto
> everything else and I don't really use it that much. Have you any ideas for
> tarragon other than salad dressings?
> Janet

Oh my!

Tarragon is wonderful with poultry!

Mince and sprinkle over pan fried chicken, or a more fun way to use up
sprigs is to make a small slit in the skins of roasting chickens and
stuff the herbs under the skin prior to roasting.

I've had trouble keeping tarragon alive so I envy you. :-)

Works with turkey and duck too, as well as Salmon and other fish.

As for stuffing mushrooms, I tend to make it up as I go along. <g>
--
Peace, Om

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