Guest guest Posted December 20, 2001 Report Share Posted December 20, 2001 Hi Pat... The filling is basically condensed cream of mushroom soup, broccoli, cheddar cheese, bread crumbs, pimiento, and spices. Liked the Napa Cabbage idea, but wouldn't I then have to bake it in a sauce of some sort? It's a drier filling so there wouldn't be much juice in it. Thanks, Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2001 Report Share Posted December 20, 2001 if the filling is hot or warmed, the napa should wilt a bit. savoy we'd have to blanch first to soften. At 12/20/2001, JoOhio1 wrote: >Hi Pat... > > The filling is basically condensed cream of mushroom soup, broccoli, >cheddar cheese, bread crumbs, pimiento, and spices. Liked the Napa Cabbage >idea, but wouldn't I then have to bake it in a sauce of some sort? It's a >drier filling so there wouldn't be much juice in it. > >Thanks, > Jo > > >******************************************************************************* >To post to list via e-mail: send e-mail to " Veg-Recipes " >To post to list via website: Veg-Recipes/post >To contact List Owner: " Veg-Recipes-owner " >Subscribe or Un through site: / >OR Un via e-mail: Veg-Recipes- >Calendar: Veg-Recipes/calendar >Bookmarks: Veg-Recipes/links >Read or search old messages: Veg-Recipes/messages >******************************************************************************* > > Quote Link to comment Share on other sites More sharing options...
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