STUFFED RAW VEGETABLES
Hollowed-out vegetables make terrific cases for any number of fillings. When stuffing round vegetables, first cut a small slice off the bottom of each vegetable to keep them from rolling around the platter. Fill the vegetable cases using a small spoon or pastry bag.
Prepare one of the following:
Pipe or spoon this mixture into:
- Celery ribs; Belgian endive leaves; small, sweet peppers, halved and seeded; scooped-out baby yellow squash or zucchini; hollowed out ½-inch cucumber rounds