"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Stuffed Mirlitons (Chayote) Recipe

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This recipe for Stuffed Mirlitons (Chayote), by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 mirlitons *(ask your grocer)
1/2 cup ham, finely chopped
1/2 cup raw shrimp, finely chopped
1/3 cup onions, minced
2/3 cup green onions, chopped
3 cloves garlic, minced
3/4 cup bacon grease
3/4 cup bread crumbs
1 egg
salt and pepper to taste

Directions:
Directions:
Boil mirlitons for about 1 hour, until tender. Cool and cut in half, lengthwise. Scoop out seed and pulp. Discard seed and place pulp in bowl. Saute onions and garlic in bacon grease until transparent. Add shrimp and ham and cook for 5 minutes. Add mirliton pulp, 1/2 cup bread crumbs, salt and pepper and cook for 10 minutes, until well blended. Remove from heat and stir in egg. Cook for about 1 more minute, until mixture becomes stuffing consistency. Fill mirliton shells with stuffing, top with remaining bread crumbs and bake at 375 for 10-15 minutes.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe is one I picked up in New Orleans, but it works well with many Texas entrees. It also makes a great main corse, served with a small salad and garlic toast on the side.

 

 

 

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