"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Stuffed Mirlitons (Chayote Squash) Recipe

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This recipe for Stuffed Mirlitons (Chayote Squash), by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
La Bonne Cuisine
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large mirlitons (chayote squash)
3 tbsp shortening
1 large onion, chopped
1 clove garlic, minced
1/2 c chopped celery
3/4 lb cooked shrimp
salt and pepper to taste
1/2 c grated sharp Cheddar cheese
1/2 c buttered bread crumbs

Directions:
Directions:
In a saucepan boil the mirlitons until fork tender. Cut the mirlitons in half, remove seeds, and scoop out inside leaving the shells with the skin intact. In a large heavy skillet melt the shortening. Add the onion and garlic and saute until translucent. Add the celery and cook until tender. Remove the excess water from the mirliton meat and mash. Combine the mashed mirliton with the shrimp, salt, pepper, cheese, 1/4 c of the bread crumbs, and the vegetable mixture. Fill the mirliton shells with this mixture and cover the top with the remaining bread crumbs. Bake at 350 for 20 minutes, or until the tops are browned. Serves 4.

Personal Notes:
Personal Notes:
Mirlitons are a delicious vegetable, a little different with a fresh crisp taste even though they are soft when cooked.

 

 

 

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