European Stars and Stripes (Newspaper) - August 17, 1990, Darmstadt, Hesse                                 Baltimore Sun maybe its the Novelty of serving a fresh Veggie in its natural Container. Or it could be just another Clover Way to put a fresh face on last nights leftovers. Whatever the reason stuffed. Vegetables have endured throughout America s sometimes neurotic culinary ins and outs the containers May have evolved from mundane Green peppers and mushrooms to chayote Squash and baby vegetables but the end result is the.  this kind of All in one package puts a 90s twist on the �?T50s casserole Quot says Marlene Brown a California food stylist consultant and author of International produce Cookbook a guide a books paperback $12.95 ,. 1 Brown who serves As a consultant to Freida s finest a company credited with bringing exotic produce to the american supermarket says creative choices Are greater than Ever before. Before the recent produce revolution the american Corner supermarket stocked Only about 75 items in the produce counter today some of the larger markets offer More than 400 choices. She offered the following ideas for. Stuffing fruits and vegetables break the old rules. You no longer have to rely on a typical Binder such As bread crumbs Rice or cooked pasta. Vegetables can be stuffed with anything from leftovers to salad greens with dressing. The vegetable does not have to be a closed Container. The solution can be As simple As putting sauteed vegetables into a Leaf of radicchio. The vegetable Container no longer needs to be cooked. Now that americans Are used to eating raw veggies in Crudi Tbs consider hollowing out a raw Zucchini and filling it with salad greens and dressing. Cut a lid in a baby Squash hollow it out and Cook it in the microwave. Make a Puree of mashed potatoes Irish herbs and a touch of heavy Cream fill the Squash and use the top As a lid. Cut cabbage and carrots into ships saute them and serve with Honey Mustard inside the hollowed out Veggie of your Choice consider Avant Garde fillings such As Tortelli with Cream sauce or Sweet onions sauteed in Olive Oil with fresh herbs. Ii you Are going to steam or saute tie fillings just make sure to Drain the vegetables thoroughly but More than anything else let your imagination run wild. Quot rather than worrying about taboos people should be encouraged to try what they like Quot says Brown. Quot i Don t think you can make a terrible mistake. You Don t need a recipe for everything a lot of people think they need a blueprint for everything they Cook it s just not  Here Are some stuffed Veggie recipes a amps Gus Schecther for variety try stuffing vegetables in new and different ways. Zucchini and peppers Are Ideal candidates fora stuffing. Vegetables to get you started. Braised stuffed peppers the late Bert Greene loved peppers Best when he cooked them with stuffing the following recipe is from his Quot Greene on greens Quot recipes Workman 1984. 2 Bell peppers preferably 1 red and 1 yellow r i stick unsalted butter a a cup chopped mushrooms 1 cup lean ground veal about i Pound i Pound ground cooked Ham 1 egg Yolk lightly beaten 1 Tablespoon fresh chopped Basil or 1 Teaspoon dried 1 Tablespoon chopped fresh Parsley 1 Tablespoon dry White wine juice of i Lemon 1 iv2 Tablespoons freshly grated Parmesan cheese v4 Teaspoon ground cumin a Teaspoon crushed Saffron Salt and freshly ground Black Pepper to taste i cup Chicken Broth 2 medium tomatoes peeled seeded and chopped chopped fresh Parsley Cut the peppers in half Lengthwise remove the Core and the seeds. Cook in boiling salted water for 2 minutes Drain and Pat dry. Melt 1 Tablespoon of the butter in a. Medium Skillet Over medium heat. Add Quot the mushrooms saute until Golden about 4 minutes. Remove from the heat. Place the veal and Ham in a Large bowl. Mix lightly. Add the cooked mushrooms egg Yolk Basil Parsley wine Lemon juice Parmesan cheese cumin Saffron and Salt and Pepper to taste. Mix Well. Fill the blanched Pepper halves with the meat tilling. Melt the remaining 3 Tablespoons butter in a medium size Saucepan Over medium Low heat. Add the peppers filled Side up. Pour the Chicken Broth around the peppers. Sprinkle the tomatoes Over and around the peppers Heathe sauce to boiling reduce the heat. Simmer covered Over medium heat for 20 a minutes. Transfer the peppers to a serving Platter with a slotted spoon and keep them warm. Increase the heat under the Saucepan and boil the liquid until slightly thickened about 4 minutes. Pour this Over the peppers and Sprinkle with chopped Parsley makes 2 to 4 Servings. A cheese stuffed belgian endive Brown suggests filling belgian endive with liver Pate Salmon tuna salad or the following cheese mixture. 2 Heads belgian endive t Bounce package herded cheese spread softened about 24 Walnut or Pecan halves i Pound red or Green seedless grapes trim off Bottom a Inch of the belgian endive separate leaves. Spread about 1 rounded Teaspoon cheese spread in the Bottom third of each endive Leaf cavity. Place each Leaf filling Side up on a Platter Garnish each with a Walnut or Pecan half. With Kitchen shears Cut grapes into Small clusters arrange around filled endive pieces. Makes 2 dozen appetizers. Stuffed Zucchini Cooks of the 90s done to have to depend on the hot oven to heat up the House. Here s a summertime recipe from Quot the microwave Cooke a Complete companion Quot Fawcett Columbine $24.95 by Rosemary Dunn Stancil and Lorlena Nichols Wilkins. 6 medium Zucchini 1 onion chopped a stick unsalted butter or Margarine melted 3 cups soft bread crumbs a cup freshly grated Parmesan cheese 3 Tablespoons chopped Parsley 1 Teaspoon Salt a Teaspoon freshly ground Black Pepper 2 Large eggs beaten paprika or Cherry tomatoes place whole Zucchini in a Circle in a microwave and Cook on High for 6 minutes turning Halfway through cooking. Remove. Place onion and 2 Tablespoons butter in a Small bowl cover and microwave on High 3 to 4 minutes until onions Are tender Crisp. A Cut Zucchini in half Lengthwise and scoop out the flesh with a spoon leaving the Shell about v4-Inch thick. Add pulp to onion mixture with remaining butter bread crumbs cheese Parsley Salt Pepper and eggs. Stuff Zucchini shells and arrange on plate like spokes of a wheel. Microwave on High 8 to 10 minutes or until shells and stuffing Are cooked. Sprinkle with paprika or Garnish with Cherry tomatoes to serve. Makes 6 Servings. Page 16 the stars and stripes Friday August 17, 1990 t