COOK'S CORNER IN SEARCH OF THE TRUE GREEN GODDESS.

Byline: Natalie Haughton Food Editor

Donna Antrim of Mission Hills wrote recently lamenting the state of store-bought green goddess salad dressings. She likes the Seven Seas brand that she used to buy, but she can't find it now except on the Internet. By the time you buy and have it shipped, it costs almost $10 a bottle, she noted. She has tried other brands, including Annie's, but none compares to Seven Seas. If anyone has an excellent bottled green goddess dressing to suggest, send the name (and store where it can be purchased) along to us. Or if anyone knows where you can buy Seven Seas locally (Kraft Foods still makes the dressing), let us know.

Meanwhile, here's a really easy Green Goddess Dressing recipe from a fun book that recently crossed my desk, ``Endangered Recipes: Too Good to Be Forgotten,'' by Lari Robling (Stewart, Tabori & Chang; $30). It's filled with 80 recipes that may bring back some childhood food memories - Boston Brown Bread, Sticky Buns, Oven-Fried Chicken, Dutch Pancake, Gingerbread and more. It even includes tips for collecting and recording your own family recipes.

About the dressing, Robling writes, ``This is one of the recipes that made all my tasters exclaim, `I remember this! Why did we stop eating this?' ... the dressing was created in San Francisco in the early 1900s to honor an actor in a play called 'The Green Goddess.' ''

Serve it as a dressing over bibb, romaine or other lettuces, or use it as a dip with fresh vegetables and shellfish.

Also included is another creation from the book, Stuffed Peppers. It's basically a meatloaf mixture wrapped in a vegetable. There are dozens of variations on the theme, depending on the cook. Some use rice instead of bread and an array of different spices, while others jazz up the sauce with a little red wine and such.

GREEN GODDESS DRESSING

1 cup parsley, rinsed, dried and most of the stems removed

1 clove garlic, crushed

1 green onion, cut into 1-inch pieces

2 tablespoons tarragon vinegar

1 teaspoon Dijon mustard

1 teaspoon anchovy paste (OR more, if desired)

1 cup mayonnaise

1 cup sour cream

In a food processor or blender, combine parsley, garlic, green onion, vinegar, mustard and anchovy paste until vegetables are minced. Add mayonnaise and sour cream and blend well. Refrigerate several hours or overnight to develop flavors. Keep refrigerated and use within 5 to 7 days. Makes about 2 1/4 cups.

STUFFED PEPPERS

1 day-old hard roll OR white bread

Water

6 green bell peppers (about 2 pounds)

1 egg, beaten

1/4 cup milk

1/2 cup diced onion

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/2 teaspoon dried oregano 

1/4 teaspoon black pepper

1 pound lean ground beef

3 cups tomato OR marinara sauce

Soak roll or bread in water until soft. Squeeze dry and set aside 1/2 cup. Rinse and dry bell peppers. Slice off tops (about 1/4 to 1/2 inch). Remove stems, ribs and seeds. Spray a 9x13-inch baking pan with nonstick cooking spray and place peppers upright in pan. Set aside.

In a large bowl, mix egg and milk together. Blend in soaked bread, onion, cheese, oregano and pepper. Add ground beef and knead until thoroughly mixed. Stuff peppers (about 1/2 cup each). Pour tomato sauce on top. Bake in preheated 400-degree oven about 1 hour 15 minutes or until sauce is bubbly and meat juices run clear. Makes 6 servings.