Vegetables

1. Stuffed Chili Rellenos
1lg can whole Ortega chilies 1lb U-Stuff-It® (thawed) Preheat oven to 375°F. Drain chilies opening each one and laying them out flat. In the bottom of a well-buttered, oven-safe dish, place a layer of chilies. Place a later of U-Stuff-It® over the bottom layer of chilies. Place another layer of chilies on top and repeat process ending with a top layer of chilies. Cook in oven for 10-15 minutes uncovered. Remove from oven and let stand for 5 minutes before serving. Microwave cooking instructions: Layer chilies and stuffing into a microwave-safe dish and cover with a paper towel. Cook for 6 to 7 minutes.
2. Stuffed Cucumbers
4lg cucumbers 1lb U-Stuff-It® (thawed) Wash and peel cucumbers. Then cut lengthwise. Scoop out seeds and stuff the cucumber halves. Lightly flour and fry at 350° stuffing-side down until lightly browned. Turn cucumbers over and cook for an additional 1-2 minutes.
3. Stuffed Grape Leaves
1 jar or can of grape leaves (approximately 20 leaves) 1lb U-Stuff-It® (thawed) Drain leaves. For each portion, place 2 grape leaves shinny side down on a flat surface overlapping each other slightly. Place equal parts of the U-Stuff-It® on the leaves. Roll leaves up folding sides to enclose stuffing loosely to allow it to expand during cooking. Cook in a shallow saucepan with enough water to allow leaves to simmer 15 minutes. May be served hot or cold.
4. Broccoli and Seafood Casserole
10oz broccoli (fresh, frozen or canned) fresh must be blanched 1lb U-Stuff-It® (thawed) 1/8c water 1/4c butter 1/2c cheddar cheese (shredded) Preheat oven to 350°F. Place broccoli spears (thawed or blanched if frozen or fresh), water and butter into oven-safe baking dish. Place in oven and let simmer for 5 minutes. Place cheddar cheese and U-Stuff-It® brushed with butter or margarine. Bake in oven for 20-25 minutes.
5. Zucchini Stuffing Casserole
4 medium zucchini 1 (8oz) can condensed cream of celery soup 1lb U-Stuff-It® (thawed) 1/8c water 1/4c butter Preheat oven to 350°F. Wash and cut zucchini into 1/8-inch thick slices. Put in shallow oven-safe baking dish with water and butter. Let simmer for 5 minutes in oven. Add cream of celery soup. Top with U-Stuff-It® and bake in oven for 20-25 minutes.
6. Artichoke and Seafood Casserole
2 (14oz.) cans artichoke hearts 1lb U-Stuff-It® (thawed) Preheat oven to 350°F. Put artichoke hearts in shallow oven-safe baking dish with artichoke juice and butter, and let simmer for 2 minutes. Remove from oven and top with U-Stuff-It®. Brush with butter or margarine and bake for 20-25 minutes.
7. Asparagus and Seafood Casserole
10oz asparagus (fresh, frozen or canned) fresh needs to be blanched 1lb U-Stuff-It® (thawed) Preheat oven to 350°F. Layer asparagus and stuffing in an oven-safe casserole dish. Brush with butter or margarine and place and place in oven for 20-25 minutes or until cooked throughout.
8. Green Bean and Seafood Casserole
10oz green beans (fresh, frozen or canned) fresh must be blanched 1lb U-Stuff-It® (thawed) Preheat oven to 350°F. Layer green beans and U-Stuff-It® in casserole dish. Brush with butter or margarine and place casserole dish into oven. Cook for 20-25 minutes or until cooked throughout.
9. Stuffed Roast Bell Peppers
8 sweet peppers, roasted, peeled and seeded 1lb U-Stuff-It® (thawed) 1 cup shredded cheddar cheese Roast peppers on grill oven open flame until blackened. Remove the excess blackened skin. Preheat oven to 350°F. Fill each pepper with stuffing. Place in oiled baking dish. Sprinkle with cheese. Bake 15 to 20 minutes or until cooked through.
10. Stuffed Escarole Leaves
1 head escarole 1lb U-Stuff-It® (thawed) Preheat oven to 325°F. Blanch the escarole in a pot of salted boiling water for 1 minute. Then place in bowl of ice water. Spread out the escarole leaves and spoon U-Stuff-It® evenly into the center of each leaf. Roll the leaves and place them seam side down in the casserole dish. Bake for 15 to 20 minutes.
11. Stuffed Jalapeno Peppers
12 Jalapeno peppers ½ pound U Stuff It® (thawed) ½ cup shredded cheddar cheese ½ tsp. Black pepper In a two-quart saucepan, bring one quart of water to a rolling boil. While it is reaching a boil, Cut a long flap in each jalapeno, starting from the shoulder and running close to the tip; this should be an elongated "V" shaped flap. Lift the flap and clean out the fibers and seeds (this is where most of the heat is); I use either a round-tipped peeling device or a teaspoon. When water reaches boiling point, immerse cleaned peppers in the water and reduce heat to medium. Let peppers parboil (pre-cook) for about 10 minutes.... better that they be a little undercooked then overcooked. Remove peppers, dump into a strainer, and run cold water over them. Lift the flap of each pepper and stuff with seafood stuffing into the pocket; fold the flap back down over the stuffing. Slight overstuffing is fine. Sprinkle cheese over flap. Place the peppers on a sprayed pan flap side up and bake at 400°F for about 10-15 minutes; just until the cheese begins to melt out of the peppers. Remove and let cool for about 4 - 5 so the cheese sets up a little. Serve with a few crackers or tortilla chips.
12. Stuffed Olives
2- 7 1/2oz Cans large Pitted Olives 8 oz U Stuff It® (thawed) 1/3 cup Wine Vinegar 1 tbsp Olive Oil 1/4 cup Minced Parsley Preheat oven to 350°F. Drain olives, and stuff with U Stuff It® (thawed). Place into oven safe casserole dish. Cook the stuffed olives for 10-12 minutes, or until cooked throughout. Remove from oven and place olives on serving dish. Garnish with chopped parsley and serve.