I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

nancy

Nancy Young wrote:
> I first saw these last week, small round zucchini labeled
> stuffing zucchini. Yesterday in a different market, I saw them
> again. I've never seen them before but they look useful. I guess
> you hollow them out and bake them like a stuffed tomato. Maybe
> cook them on the grill.
>
> Anyone make these and have a recipe idea they like?
>
> nancy
>
>
They are the favored version in my area. Zucchina tonda is the name. I
find they have more flavor than the long ones. Stuffing is only one
thing to do with them.

--
Posted via a free Usenet account from http://www.teranews.com

"Giusi" > wrote

> Nancy Young wrote:
>> I first saw these last week, small round zucchini labeled
>> stuffing zucchini. Yesterday in a different market, I saw them
>> again. I've never seen them before but they look useful. I guess
>> you hollow them out and bake them like a stuffed tomato. Maybe
>> cook them on the grill.

> They are the favored version in my area. Zucchina tonda is the name. I
> find they have more flavor than the long ones.

Interesting.

> Stuffing is only one thing to do with them.

Thanks. I don't do much with zucchini aside from grilling them in
the summer, so it's not surprising I haven't noticed they came in
round.

nancy

"Nancy Young" > wrote in message
. ..
>I first saw these last week, small round zucchini labeled
> stuffing zucchini. Yesterday in a different market, I saw them
> again. I've never seen them before but they look useful. I guess
> you hollow them out and bake them like a stuffed tomato. Maybe
> cook them on the grill.
>
> Anyone make these and have a recipe idea they like?
>
> nancy
>

Lemon, garlic, grated parmesan, bread crumbs theme. Check recipes for clams
casino and extrapolate from there. Finely chopped olives might be
interesting, or pine nuts for a little crunch. Perhaps garnish with
fiberglass. No...wait. That's what the coneheads said they liked with eggs.

"JoeSpareBedroom" > wrote

> "Nancy Young" > wrote

>>I first saw these last week, small round zucchini labeled
>> stuffing zucchini. Yesterday in a different market, I saw them
>> again. I've never seen them before but they look useful. I guess
>> you hollow them out and bake them like a stuffed tomato. Maybe
>> cook them on the grill.
>>
>> Anyone make these and have a recipe idea they like?

> Lemon, garlic, grated parmesan, bread crumbs theme. Check recipes for
> clams casino and extrapolate from there.

Good idea. The only stuffed zucchini I have ever made involved
a sausage stuffing. I like this idea.

> Finely chopped olives might be interesting, or pine nuts for a little
> crunch. Perhaps garnish with fiberglass. No...wait. That's what the
> coneheads said they liked with eggs.

I think I'd prefer Chinese cardboard, but you never know.

Thanks.

nancy

"Nancy Young" > wrote in message
. ..
>
> "JoeSpareBedroom" > wrote
>
>> "Nancy Young" > wrote
>
>>>I first saw these last week, small round zucchini labeled
>>> stuffing zucchini. Yesterday in a different market, I saw them
>>> again. I've never seen them before but they look useful. I guess
>>> you hollow them out and bake them like a stuffed tomato. Maybe
>>> cook them on the grill.
>>>
>>> Anyone make these and have a recipe idea they like?
>
>> Lemon, garlic, grated parmesan, bread crumbs theme. Check recipes for
>> clams casino and extrapolate from there.
>
> Good idea. The only stuffed zucchini I have ever made involved
> a sausage stuffing. I like this idea.
>
>> Finely chopped olives might be interesting, or pine nuts for a little
>> crunch. Perhaps garnish with fiberglass. No...wait. That's what the
>> coneheads said they liked with eggs.
>
> I think I'd prefer Chinese cardboard, but you never know.
>
> Thanks.
>
> nancy
>

By the way, after baking, put them under the broiler for just long enough to
brown the tops a bit. You know how broilers are. The phone rings and the
food goes up in flames. Stay with it.

"JoeSpareBedroom" > wrote

> "Nancy Young" > wrote

>>> Lemon, garlic, grated parmesan, bread crumbs theme. Check recipes for
>>> clams casino and extrapolate from there.
>>
>> Good idea. The only stuffed zucchini I have ever made involved
>> a sausage stuffing. I like this idea.

> By the way, after baking, put them under the broiler for just long enough
> to brown the tops a bit. You know how broilers are. The phone rings and
> the food goes up in flames. Stay with it.

Great idea. I walk away from waiting to boil water, stuff like that,
I never walk away from the broiler. Stuff happens too fast.

nancy

"Nancy Young" > wrote in message
. ..
>I first saw these last week, small round zucchini labeled
> stuffing zucchini. Yesterday in a different market, I saw them
> again. I've never seen them before but they look useful. I guess
> you hollow them out and bake them like a stuffed tomato. Maybe
> cook them on the grill.
>
> Anyone make these and have a recipe idea they like?
>
> nancy
Stuff them with your favorite Spanish or Mexican rice mixture, bake until
squash is tender, top with cheese, broil, serve.
Janet

In article >,
"Nancy Young" > wrote:

> I first saw these last week, small round zucchini labeled
> stuffing zucchini. Yesterday in a different market, I saw them
> again. I've never seen them before but they look useful. I guess
> you hollow them out and bake them like a stuffed tomato. Maybe
> cook them on the grill.
>
> Anyone make these and have a recipe idea they like?
>
> nancy

No, but it sure sounds good! :-)

I just bought zuke's yesterday and was just going to steam them with
mushrooms.

Now I'm not so sure! <g>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "Nancy Young" > wrote:
>
>> I first saw these last week, small round zucchini labeled
>> stuffing zucchini. Yesterday in a different market, I saw them
>> again. I've never seen them before but they look useful. I guess
>> you hollow them out and bake them like a stuffed tomato. Maybe
>> cook them on the grill.
>>
>> Anyone make these and have a recipe idea they like?
>>
>> nancy
>
> No, but it sure sounds good! :-)
>
> I just bought zuke's yesterday and was just going to steam them with
> mushrooms.
>
> Now I'm not so sure! <g>
> --
> Peace, Om


You could stuff them with exclamation marks!!!!!!

In article >,
"JoeSpareBedroom" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Nancy Young" > wrote:
> >
> >> I first saw these last week, small round zucchini labeled
> >> stuffing zucchini. Yesterday in a different market, I saw them
> >> again. I've never seen them before but they look useful. I guess
> >> you hollow them out and bake them like a stuffed tomato. Maybe
> >> cook them on the grill.
> >>
> >> Anyone make these and have a recipe idea they like?
> >>
> >> nancy
> >
> > No, but it sure sounds good! :-)
> >
> > I just bought zuke's yesterday and was just going to steam them with
> > mushrooms.
> >
> > Now I'm not so sure! <g>
> > --
> > Peace, Om
>
>
> You could stuff them with exclamation marks!!!!!!

Or?????????????

I've heard that question marks are
tastier??????????????????????????????????????????? ???????????
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "Nancy Young" > wrote:
>> >
>> >> I first saw these last week, small round zucchini labeled
>> >> stuffing zucchini. Yesterday in a different market, I saw them
>> >> again. I've never seen them before but they look useful. I guess
>> >> you hollow them out and bake them like a stuffed tomato. Maybe
>> >> cook them on the grill.
>> >>
>> >> Anyone make these and have a recipe idea they like?
>> >>
>> >> nancy
>> >
>> > No, but it sure sounds good! :-)
>> >
>> > I just bought zuke's yesterday and was just going to steam them with
>> > mushrooms.
>> >
>> > Now I'm not so sure! <g>
>> > --
>> > Peace, Om
>>
>>
>> You could stuff them with exclamation marks!!!!!!
>
> Or?????????????
>
> I've heard that question marks are
> tastier??????????????????????????????????????????? ???????????
> --
> Peace, Om


Hey...new career idea: Writing for gun magazines, many of whose authors
think these are periods: ! ! ! ! !

On Sat, 14 Jul 2007 09:06:17 -0400, "Nancy Young" >
wrote:

>
>"Giusi" > wrote
>
>> Nancy Young wrote:
>>> I first saw these last week, small round zucchini labeled
>>> stuffing zucchini. Yesterday in a different market, I saw them
>>> again. I've never seen them before but they look useful. I guess
>>> you hollow them out and bake them like a stuffed tomato. Maybe
>>> cook them on the grill.
>
>> They are the favored version in my area. Zucchina tonda is the name. I
>> find they have more flavor than the long ones.
>
>Interesting.
>
>> Stuffing is only one thing to do with them.
>
>Thanks. I don't do much with zucchini aside from grilling them in
>the summer, so it's not surprising I haven't noticed they came in
>round.
>
I've seen them, but they are not common yet.


--

Death is Nature's way of saying "slow down".
<unknown>

On Sat, 14 Jul 2007 14:59:52 +0200, Giusi > wrote:

>They are the favored version in my area. Zucchina tonda is the name. I
>find they have more flavor than the long ones. Stuffing is only one
>thing to do with them.

Hey! Why did you stop? Name some of the other things!
What's your favorite way to stuff zucchini?



--

Death is Nature's way of saying "slow down".
<unknown>

sf wrote:
> On Sat, 14 Jul 2007 14:59:52 +0200, Giusi > wrote:
>
>> They are the favored version in my area. Zucchina tonda is the name. I
>> find they have more flavor than the long ones. Stuffing is only one
>> thing to do with them.
>
> Hey! Why did you stop? Name some of the other things!
> What's your favorite way to stuff zucchini?
>
>
>
I like a bread crumb and herb and onion stuffing, mixed with the chopped
flesh removed from the zucchine. All that is in the garden now, as well
as the squashes. Thyme maybe. Sometimes with meat, minced lamb for
choice, in the stuffing they'd be the whole meal.

I also like them cut and breaded and fried occasionally.

Since they are so mild flavored, I tend not to want bright or strong
flavors used with them.

Thinly sliced on the mandolin and sprinkled with lemon juice and salt
they're sort of upscale, add a chiffonade of mint-- very little-- and
they're pretty, too.

--
Posted via a free Usenet account from http://www.teranews.com

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

> "Nancy Young" > wrote in message
> . ..
> >I first saw these last week, small round zucchini labeled
> > stuffing zucchini. Yesterday in a different market, I saw them
> > again. I've never seen them before but they look useful. I guess
> > you hollow them out and bake them like a stuffed tomato. Maybe
> > cook them on the grill.
> >
> > Anyone make these and have a recipe idea they like?
> >
> > nancy
> Stuff them with your favorite Spanish or Mexican rice mixture, bake until
> squash is tender, top with cheese, broil, serve.
> Janet

I'm wondering if these would work in the Hamilton grill.
I've done both large white and Portabello stuffed mushrooms that way.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "Janet B." > wrote:
>
>> "Nancy Young" > wrote in message
>> . ..
>> >I first saw these last week, small round zucchini labeled
>> > stuffing zucchini. Yesterday in a different market, I saw them
>> > again. I've never seen them before but they look useful. I guess
>> > you hollow them out and bake them like a stuffed tomato. Maybe
>> > cook them on the grill.
>> >
>> > Anyone make these and have a recipe idea they like?
>> >
>> > nancy
>> Stuff them with your favorite Spanish or Mexican rice mixture, bake until
>> squash is tender, top with cheese, broil, serve.
>> Janet
>
> I'm wondering if these would work in the Hamilton grill.
> I've done both large white and Portabello stuffed mushrooms that way.
> --
> Peace, Om
I would think so if you use the smaller squash. When I stuff zucchini, they
are the huge ones that you find hiding under a leaf and the stuffed squash
becomes a meal. I seed the squash and remove some of the squash meat. I
cook up a tomato/rice mixture with whatever suits me that day and add a
ground meat -- lamb or beef usually and use the squash meat in the mixture.
Since the squash walls are now thinner and I stuff with the hot mixture,
they bake up quickly in the oven. I always have a third-day leftover
goulash and I use that to stuff the squash also. Barley, beef, tomato and
basil sounds nice too.

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

"Janet B." > wrote

> "Nancy Young" > wrote
....
>>I first saw these last week, small round zucchini labeled
>> stuffing zucchini. Yesterday in a different market, I saw them
>> again. I've never seen them before but they look useful. I guess
>> you hollow them out and bake them like a stuffed tomato. Maybe
>> cook them on the grill.
>>
>> Anyone make these and have a recipe idea they like?

> Stuff them with your favorite Spanish or Mexican rice mixture, bake until
> squash is tender, top with cheese, broil, serve.

Thanks, Janet, I'm looking forward to trying them. I should have
bought them when I saw them. Twice. Heh. The following link
is a picture in case anyone doesn't know what I'm talking about:

http://www.humeseeds.com/zuker.htm

Darned cute, and I think I'm going to like them.

nancy

On Jul 14, 8:30 am, "Nancy Young" > wrote:
> I first saw these last week, small round zucchini labeled
> stuffing zucchini. Yesterday in a different market, I saw them
> again. I've never seen them before but they look useful. I guess
> you hollow them out and bake them like a stuffed tomato. Maybe
> cook them on the grill.
>
> Anyone make these and have a recipe idea they like?
>
> nancy

No recipe but I just ran into them a month or so ago in a local
restaurant. I 'think' the chef steamed them a bit and then stuffed
them with a black bean puré.

On Sat, 14 Jul 2007 18:10:26 -0400, "Nancy Young" >
wrote:

>
>"Janet B." > wrote
>
>> "Nancy Young" > wrote
>...
>>>I first saw these last week, small round zucchini labeled
>>> stuffing zucchini. Yesterday in a different market, I saw them
>>> again. I've never seen them before but they look useful. I guess
>>> you hollow them out and bake them like a stuffed tomato. Maybe
>>> cook them on the grill.
>>>
>>> Anyone make these and have a recipe idea they like?
>
>> Stuff them with your favorite Spanish or Mexican rice mixture, bake until
>> squash is tender, top with cheese, broil, serve.
>
>Thanks, Janet, I'm looking forward to trying them. I should have
>bought them when I saw them. Twice. Heh. The following link
>is a picture in case anyone doesn't know what I'm talking about:
>
>http://www.humeseeds.com/zuker.htm
>
>Darned cute, and I think I'm going to like them.
>
>nancy
>
Also know as eight ball. We grew them for a while and then decided
that there was not that much to do with them. Right now I am up to my
eye balls with produce that has to be canned, frozen or otherwise
taken can of but Debra Madison has a recipe for stuffed scalloped
squash. Maybe someone else has time to key in the recipe from
"Vegetarian Cooking for Everyone."
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

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.
> > --
> > Peace, Om
> I would think so if you use the smaller squash. When I stuff zucchini, they
> are the huge ones that you find hiding under a leaf and the stuffed squash
> becomes a meal.

<lol>
I've not grown squash in years, but I remember what you mena. :-) We
have squash borers here so I don't have good luck with them any more.

> I seed the squash and remove some of the squash meat. I
> cook up a tomato/rice mixture with whatever suits me that day and add a
> ground meat -- lamb or beef usually and use the squash meat in the mixture.
> Since the squash walls are now thinner and I stuff with the hot mixture,
> they bake up quickly in the oven. I always have a third-day leftover
> goulash and I use that to stuff the squash also. Barley, beef, tomato and
> basil sounds nice too.
>
> 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

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Nancy Young" > wrote:

>
> "Janet B." > wrote
>
> > "Nancy Young" > wrote
> ...
> >>I first saw these last week, small round zucchini labeled
> >> stuffing zucchini. Yesterday in a different market, I saw them
> >> again. I've never seen them before but they look useful. I guess
> >> you hollow them out and bake them like a stuffed tomato. Maybe
> >> cook them on the grill.
> >>
> >> Anyone make these and have a recipe idea they like?
>
> > Stuff them with your favorite Spanish or Mexican rice mixture, bake until
> > squash is tender, top with cheese, broil, serve.
>
> Thanks, Janet, I'm looking forward to trying them. I should have
> bought them when I saw them. Twice. Heh. The following link
> is a picture in case anyone doesn't know what I'm talking about:
>
> http://www.humeseeds.com/zuker.htm
>
> Darned cute, and I think I'm going to like them.
>
> nancy

Those look cute! :-)

I think I'd be tempted to try baking them like Acorns, but with a LOT
shorter timing!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"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. 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

In article >,
"Nancy Young" > wrote:

> I first saw these last week, small round zucchini labeled
> stuffing zucchini. Yesterday in a different market, I saw them
> again. I've never seen them before but they look useful. I guess
> you hollow them out and bake them like a stuffed tomato. Maybe
> cook them on the grill.
>
> Anyone make these and have a recipe idea they like?
>
> nancy

Marketing at its finest. <g>
No and no.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
"Nancy Young" > wrote:

> I first saw these last week, small round zucchini labeled
> stuffing zucchini. Yesterday in a different market, I saw them
> again. I've never seen them before but they look useful. I guess
> you hollow them out and bake them like a stuffed tomato. Maybe
> cook them on the grill.
>
> Anyone make these and have a recipe idea they like?
>
> nancy

Are they zucchini green or more like a pattypan squash?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
"Nancy Young" > wrote:

> "Janet B." > wrote
>
> > "Nancy Young" > wrote
> ...
> >>I first saw these last week, small round zucchini labeled
> >> stuffing zucchini. Yesterday in a different market, I saw them
> >> again. I've never seen them before but they look useful. I guess
> >> you hollow them out and bake them like a stuffed tomato. Maybe
> >> cook them on the grill.
> >>
> >> Anyone make these and have a recipe idea they like?
>
> > Stuff them with your favorite Spanish or Mexican rice mixture, bake until
> > squash is tender, top with cheese, broil, serve.
>
> Thanks, Janet, I'm looking forward to trying them. I should have
> bought them when I saw them. Twice. Heh. The following link
> is a picture in case anyone doesn't know what I'm talking about:
>
> http://www.humeseeds.com/zuker.htm
>
> Darned cute, and I think I'm going to like them.
>
> nancy

OK, you meant *round*, not *round*. LOL. Softball size? Tennis ball
size? Field hockey ball size?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin' wrote:

> OK, you meant *round*, not *round*. LOL. Softball size? Tennis ball
> size? Field hockey ball size?

Should be tennis ball size, They've always had them here in Italy.
They are more vcompact inside and have slightly more flavor.

--
Posted via a free Usenet account from http://www.teranews.com

"Melba's Jammin'" > wrote

> "Nancy Young" > wrote:

>> Thanks, Janet, I'm looking forward to trying them. I should have
>> bought them when I saw them. Twice. Heh. The following link
>> is a picture in case anyone doesn't know what I'm talking about:
>>
>> http://www.humeseeds.com/zuker.htm
>>
>> Darned cute, and I think I'm going to like them.

> OK, you meant *round*, not *round*. LOL. Softball size? Tennis ball
> size? Field hockey ball size?

OMG, you made me laugh so loud. Yeah, round like a ball. Tennis
sounds about right. Your basic single serving, like a stuff tomato.

nancy

Forget stuffing zucchini for a moment, cut it into thin slices, either
rounds or long pieces, dip in beaten egg yolks and then into seasoned
flour and pan fry in hot oil till golden brown, delicious.
--
JL

Joseph Littleshoes > wrote in news:1d3a7$469a81be$4396fceb
:

>
> Forget stuffing zucchini for a moment, cut it into thin slices, either
> rounds or long pieces, dip in beaten egg yolks and then into seasoned
> flour and pan fry in hot oil till golden brown, delicious.
> --
> JL
>

Cut into planks and grill basting/brushing with Italian Salad dressing, is
the way I mostly eat my zukes.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote in message
...
> Joseph Littleshoes > wrote in
> news:1d3a7$469a81be$4396fceb
> :
>
>>
>> Forget stuffing zucchini for a moment, cut it into thin slices, either
>> rounds or long pieces, dip in beaten egg yolks and then into seasoned
>> flour and pan fry in hot oil till golden brown, delicious.
>> --
>> JL
>>
>
> Cut into planks and grill basting/brushing with Italian Salad dressing, is
> the way I mostly eat my zukes.
>
I'd forgotten about that application, thanks. Maybe my picky hubby will eat
zucchini that way.
Janet

"Janet B." > wrote in
:

>
> "hahabogus" > wrote in message
> ...
>> Joseph Littleshoes > wrote in
>> news:1d3a7$469a81be$4396fceb
>> :
>>
>>>
>>> Forget stuffing zucchini for a moment, cut it into thin slices,
>>> either rounds or long pieces, dip in beaten egg yolks and then into
>>> seasoned flour and pan fry in hot oil till golden brown, delicious.
>>> --
>>> JL
>>>
>>
>> Cut into planks and grill basting/brushing with Italian Salad
>> dressing, is the way I mostly eat my zukes.
>>
> I'd forgotten about that application, thanks. Maybe my picky hubby
> will eat zucchini that way.
> Janet
>
>
>

I like to add some maggi sauce to the salad dressing ...just a dash or
two

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

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

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet > wrote in
news
> In article >,
> "Janet B." > wrote:
>

>> 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>

I dislike rosemary...I use tarragon instead

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article >,
hahabogus > wrote:

> Omelet > wrote in
> news >
> > In article >,
> > "Janet B." > wrote:
> >
>
> >> 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>
>
> I dislike rosemary...I use tarragon instead

Not the same flavor and a lot milder, but I can see how that would work!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "Janet B." > wrote:
>
snip
> 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
O.k., I'll give it a try with chicken -- that sounds good I've got the
tarragon tied up to a fence post to give the corn a chance. The darn stuff
is over 4-foot tall. On the other hand, I can't get dill to grow big and
tall. It bolts as soon as it gets about 12 inches tall.
Janet

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

> "Omelet" > wrote in message
> news
> > In article >,
> > "Janet B." > wrote:
> >
> snip
> > 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
>
> O.k., I'll give it a try with chicken -- that sounds good I've got the
> tarragon tied up to a fence post to give the corn a chance. The darn stuff
> is over 4-foot tall. On the other hand, I can't get dill to grow big and
> tall. It bolts as soon as it gets about 12 inches tall.
> Janet

Try "topping" the dill when it starts to bolt. :-)

Hope it (Tarragon) works as well for poultry with you as it has for me!

I'll substitute Anise or Fennel when I can't get Tarragon.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
snip
> Try "topping" the dill when it starts to bolt. :-)
> Peace, Om

Oh, Neat! Really??? I never thought of that -- duh. I'm going right out
to try that. Thanks!!!
Janet

In article >,
Melba's Jammin' > wrote:

> In article >,
> "Nancy Young" > wrote:
>
> > I first saw these last week, small round zucchini labeled
> > stuffing zucchini. Yesterday in a different market, I saw them
> > again. I've never seen them before but they look useful. I guess
> > you hollow them out and bake them like a stuffed tomato. Maybe
> > cook them on the grill.
> >
> > Anyone make these and have a recipe idea they like?
> >
> > nancy
>
> Are they zucchini green or more like a pattypan squash?

When I lived in Dallas (pre-SO), there was a woman at the Farmers'
Market whose family specialized in squash, particularly summer ones.
The Mexican spherical ones were called tatumas, I think. These days
anything resembling zucchini has to be sneaked into the house while SO
isn't looking or out of town.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article
>,
Cindy Fuller > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > In article >,
> > "Nancy Young" > wrote:
> >
> > > I first saw these last week, small round zucchini labeled
> > > stuffing zucchini. Yesterday in a different market, I saw them
> > > again. I've never seen them before but they look useful. I guess
> > > you hollow them out and bake them like a stuffed tomato. Maybe
> > > cook them on the grill.
> > >
> > > Anyone make these and have a recipe idea they like?
> > >
> > > nancy
> >
> > Are they zucchini green or more like a pattypan squash?
>
> When I lived in Dallas (pre-SO), there was a woman at the Farmers'
> Market whose family specialized in squash, particularly summer ones.
> The Mexican spherical ones were called tatumas, I think. These days
> anything resembling zucchini has to be sneaked into the house while SO
> isn't looking or out of town.
>
> Cindy

We have Tatuma here.

The stems are thinner and they are a bit more oblong, but the flavor is
similar.

They are fantastic fried as disks.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson