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The New Zealand Railways Magazine, Volume 10, Issue 1 (April 1, 1935)

Stuffed Vegetables

Stuffed Vegetables.

During the late summer and the autumn when vegetables are losing their first freshness, variety may be had by adding stuffed vegetables to the menu. Vegetable marrows, pumpkins, tomatoes, cucumbers, potatoes, onions, etc., are all suitable for stuffing, and make an economical and delicious change. All these may be served with a variety of fillings. Stuffed mushrooms, too, are a delicacy which appeals to most tastes.

Stuffed Vegetable Marrow.

1 small marrow, 3 tablespoons of any minced cooked meat or poultry, 3 tablespoons bread crumbs, 1 teaspoon chopped parsley, grated lemon rind, 1 egg, beaten, seasoning, 1/2-pint thick brown gravy or tomato sauce.

Method.—Skin marrow and keep it whole. Cut out a wedge-shaped piece lengthwise and remove the seeds and soft pulp. Mix the minced meat, breadcrumbs, parsley and lemon rind with beaten egg. Put this mixture in the marrow and replace the cut-out piece. Dredge the marrow with flour. Place on a greased baking tin, bake in a moderate oven for 45–60 minutes or until tender, basting frequently. Serve with gravy or tomato sauce.

The marrow may be boiled instead of baked. Tie in a cloth like a roly-poly. Serve with white sauce.

Stuffed Cucumber.

1 large firm, straight cucumber, 1/2 cup minced meat, ham or cooked chicken. 1/2 cup breadcrumbs, 1 teaspoon chopped parsley, seasoning.

Method. Remove ends of cucumber and cut in pieces about two inches long. Remove skin in sections, to give striped effect. Scald cucumber in boiling salted water for five minutes, rinse in cold water and drain well. Scoop out the seeds and place the rings on a greased baking dish. Mix the other ingredients and pile into the prepared rings, and sprinkle with brown bread - crumbs. Cover with greased paper, and bake until tender. Serve with brown gravy or tomato sauce.

Stuffed Onions.

6 onions, 2 tablespoons chopped ham, 3 tablespoons cooked peas, 1/2 oz. butter, a little mint, seasoning.

Method.—Parboil the onions, strain and scoop out the centres. Toss the cooked peas in butter. Add the chopped ham, season well and fill the cases. Lay a small piece of butter on top of each. Place in a greased casserole with about 1/2-inch of water or stock. Cover, and bake until tender, basting frequently. Serve with thick brown gravy or sauce.

(N.B.—As an alternative, use stuffing as for marrow).

Tomatoes with Cheese Stuffing.

6 tomatoes, 2 tablespoons breadcrumbs, 2 tablespoons grated cheese, 1/2 oz. butter, chopped parsley, seasoning, Cayenne pepper to taste.

Method.—Choose firm tomatoes of equal size. Cut a small round from the stem end of each, and scoop out the pulp. Mix the stuffing with the tomato pulp and season well. Re-fill the tomato cases and place a piece of butter on each. Bake on a greased tin in a moderate oven for 15–20 minutes. Serve on rounds of hot buttered toast and garnish with parsley.