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July 2000 Issue
Stuff It!
by Ronda L. Halpin
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Bread crumbs, rice, tomato sauce, veggies, even ricotta cheese -- what do these things all have in common? If you're like me, they're foods that often end up as leftovers (or not-quite-all-used-ups) in my refrigerator. What else do they have in common? They are fantastic as the beginnings of a beautiful stuffing!

Now, when I say stuffing, I'm not necessarily talking about what you put in a chicken or turkey. (Although that can be a heavenly option as well!) I'm talking about making creative stuffings for everything from firm vegetables to crispy bread shells to soft, juicy fruits. Just about anything can be stuffed. And, for many foods, stuffing can be the key to enhancing their flavors and textures.

The stuffings in the recipes that follow range from a savory bread stuffing for a sweet onion to a creamy sweet stuffing for a fresh peach. As with many culinary quests, you are only limited by your imagination! That's what makes creating stuffings with leftovers so much fun. It requires you to take a look at what is obviously a bit of leftover chicken and rice soup and turn your head a bit until ... Ta-da! It becomes part and parcel of a wonderful stuffing for an eggplant. All it takes is seeing the contents of your refrigerator in a whole new light.

To get your journey started, I'm offering four great recipes this month. The stuffings call for a variety of ingredients that can often be found in your refrigerator as leftovers, but options for making it from scratch are there too. Enjoy them!

As always, I look forward to hearing from you about your recipe ideas and comments. You can always post comments in the BBS using the forms provided in the articles or email me directly at .
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