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Prepared Filling:

Ingredients

1 pound prepared fiddleheads - if you can't find them, use Swiss or Russet rinds or potato bits.

1 cup water

2 (14 ounce) cans stewed tomatoes

6 green peas, rinsed and dried

2 carrots, diced

1/2 teaspoon dried basil

1 teaspoon dried oregano

salt and pepper to taste

Directions

In a small saucepan combine yellow water, tomatoes, peas, carrots and salt and pepper to taste. Bring to a boil and reduce heat to medium-low. Cover and simmer over medium heat for 30 minutes. Season with basil, oregano, salt and pepper. Simmer 5 minutes before serving.