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| | From:  Genie· (Original Message) | Sent: 8/20/2008 2:29 AM |
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| | | From: Genie· | Sent: 8/20/2008 2:30 AM |
| Stuffed Mirlitons (Vegetable Pear) | Ingredients | | 4 large mirlitons | 1/2 cup diced onions | | 1/4 cup celery | 3 tbsp cooking oil | | 1/2 cup seasoned bread crumbs | 1 1/2 tsp seasoned salt | | 1 cup cooked chopped shrimp or 1pound cooked bulk sausage drained | 1/8 tsp cayenne pepper | | 1/2 cup seasoned Italian bread crumbs | | |
| | | Directions | Cut the mirlitons in half lengthwise. Remove any seeds. Boil until tender. Scoop out the meat, reserving the shell for stuffing. Mash the meat of the pear.
Saute the onion and celery in oil until tender in a medium skillet.
Add the mashed mirlitons, cooked shrimp (or sausage), 1/2 cup of bread crumbs, seasoned salt and cayenne pepper. Fill Shells.
Cover with bread crumbs. Bake at 350 degrees for 30 minutes or until browned. Note this dish freezes well. Also, it can be served as a side or main dish. | | |
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:29 PM |
Stuffed Mirlitons
4 Large Mirlitons (also known as chayotes)
Crisco Pure Vegetable Oil, 3 tbsp
Onions, raw, 1/2 cup, chopped
Celery, cooked, .1/4 cup, diced
Shrimp, cooked, 9 oz
Progresso Bread Crumbs - Italian Style, 1 cup (separated into half cups) | Cut mirltons in half lenghtwise and remove seeds. Boil until tender. Scoop out flesh, reserving shell for stuffing. Mash flesh.
Saute onions and celery in skillet with oil until tender. Combine all ingredients except half a cup of bread crumbs and fill shells with stuffing. Top with the other half of the bread crumbs and bake for 30 minutes or until browned.
Serves 8
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:41 PM |
Shrimp Stuffed Mirlitons (Chayote or Vegetable Pears) An unusual dish from the River Road Recipes cookbook of the Baton Rouge Junior League 8 servings 60 minutes cook time30 minutes prep time Ingredients: | 4 | large chayote (mirlitons or vegetable pears) | | 1 | large onion, chopped | | 1 | clove garlic, minced (optional) | | 1/2 | cup chopped celery | | 3 | tablespoons shortening | | 3/4 | lb fresh cooked shrimp, cleaned | | 1 | cup grated sharp cheddar cheese, divided | | 1/4 | cup buttered bread crumbs | | salt and pepper | Directions: - Preheat oven to 350F.
- Parboil mirlitons/chayote/vegetable pears until almost tender.
- Cut in half and scoop out the meat; mash and set aside, reserving shells.
- Saute onion and garlic in shortening until translucent; add celery and cook until tender.
- Add mashed mirlitons, shrimp, 1/2 of the cheese, and salt and pepper to the sauteed vegetables.
- Fill the reserved shells, cover with remaining cheese and bread crumbs.
- Bake until crumbs have browned, approximately 30 minutes.
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Reply
| | | From: Genie· | Sent: 8/21/2008 4:12 AM |
Chayote Souffle
4 chayotes
2 teaspoons cinnamon
1/2 stick butter
1/2 cup flour
Parboil chayotes. Cut into slices and put in Pyrex oven dish. Sprinkle with cinnamon. Mix butter and flour with table knives and sprinkle this mixture over the chayotes. Put in oven at 350F and cook for 45 minutes. Serve plain or with Cool Whip. Serves 6.
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Reply
| | | From: Genie· | Sent: 8/21/2008 4:19 AM |
Chayote and Pork Rollups
as many slices of pork schnitzel as you need, 1 or 2 per person
chayotes
rosemary and sage leaves
oil
chardonnay
Beat schnitzel until thin. Peel and quarter the chayotes. Layer a couple of sage leaves on the pork, place a piece of chayote on the leaves and rollup the pork. Secure with a toothpick. Heat a tablespoon of oil in a frying pan. Add the pork and brown on all sides. Remove to a casserole dish. Add salt and pepper to the pan and deglaze with 1/4 cup of chardonnay. Pour the liquid over the rollups in the casserole dish. Cover and cook in a 350F oven for about 40 minutes or until pork and chayote are cooked.
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Reply
| | | From: Genie· | Sent: 8/21/2008 4:20 AM |
Chayote Stuffing or Dumplings
3 slices bread
a handful of fresh herbs from the garden; thyme oregano, rosemary sage, basil, parsley, basil and chives
half a cup of sauteed chayote and carrot, see above
salt and pepper
1 egg
Place slices of bread and washed and towel dried herbs into the blender. Blend until the bread is crumbed and the herbs are chopped very fine. Remove into a bowl. Add the sauteed chayote and carrot, salt and paper and the egg. Mix well. This mixtures sticks together very well. Either form into balls to cook as dumplings or stuff into a chicken for roasting.
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Reply
| | | From: Genie· | Sent: 8/21/2008 4:21 AM |
Sauteed Chayote and Carrot
Grate half a chayote and put to one side. Grate a carrot so you have about the same quantity of carrot as you do of chayote. Heat about a tablespoon of butter in a frying pan. Add carrot and saute until cooked. Remove. Add chayote and saute until cook but endure green has some hints of bright green. Add salt of plenty of black pepper. Serve as a vegetable accompaniment to a main course or use to enhance chayote soup; see above or as addition to stuffing or dumplings; | |
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Reply
| | | From: Genie· | Sent: 8/21/2008 4:24 AM |
Easy Baked Chayotes
This is so easy. The method steams the flesh to produce a juicy result. If you have chayotes with prickles, knock of the prickles with the blade of a peeler, but otherwise leave the skin on. Place a piece of baking paper in an oven proof dish. Cut chayotes in half and lay chayote, cut side down, on the paper in the dish. Bake in a 350F oven for about 40 minutes; test with a fork to see if cooked. To serve, place cut side up on plate. Make diamond shapes cuts into the flesh with a knife. Smother in butter and salt and pepper. Enjoy. If the chayotes are really young and fresh, you will find the skin is tender and quite edible.
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Reply
| | | From: Genie· | Sent: 8/21/2008 4:25 AM |
Creamy Herbed Chayotes
2 tablespoons butter
1/2 small onion, chopped very fine
2 slices of bacon, chopped fine
1 medium sized chayote, peeled and cut into chunky cubes
a handful of fresh chopped herbs; either basil, coriander or parsley
1/2 cup cream
Melt butter and saute onions and bacon until onions are golden. Add cubed chayotes and saute for 2 to 3 minutes more. Transfer to a casserole dish sprinkle with herbs and top with cream. Cover and cook in a 350F oven for about 25 minutes or until chayotes are soft but still bright in color. Serve as a vegetable accompaniment to a main dish.
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Reply
| | | From: Genie· | Sent: 8/21/2008 4:26 AM |
Chayotes in White Sauce
Peel and chop one chayote, cut into 6 or eight wedges, depending on size of chayote, then cut each wedge into three. Boil chayotes in water for 8 to 10 minutes. Remove from heat and add cold water to the saucepan when chayotes are soft to the bite but still bright green in color. Add to a white sauce and garnish with your favorite herb, for serving.
White Sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk
ground pepper
Microwave butter in a microwave safe bowl until melted about 20 to 30 seconds. Remove. Add flour to melted butter, stir vigorously until well combined. Add some of the milk and stir well to integrate. Then add the rest of the milk. Replace into microwave and cook for a minute on high. Remove and stir well. Return to microwave and cook on high for two minutes. Remove. Crack in some black pepper. Stir vigorously again. Cook for another to minutes. Remove and stir well again and sauce should be thickened to perfection. To the cooked sauce, add the cooked, drained chayotes. Stir so all the chayote is covered with the sauce. Stir in chopped fresh sweet herbs, parsley or whatever you fancy. Serve as a vegetable accompaniment.
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