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Merliton DressingMain Dishes & Casseroles
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Submitted by Crystal Chachere
on Thursday, July 19, 2007
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 15 minutes |
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Chayote (Sechium edule), also known as: custard marrow, christophene (France, Caribbean), chouchoute (Madagascar, Polynesia), brione (France, West Indies), vegetable pear, cho-cho, soussous, chuchu, choko, pipinella, xuxu, mirliton (southern U.S.), mango squash, and huisquil. For all these exotic names, this is simply a subtropical member of the squash family, eaten as a vegetable. It is a pear shaped fruit, has a single seed and a taste similar to zucchini. The young root tubers are also eaten. Chayote is native to Mexico and Central America and was a popular vegetable with the Mayas and Aztecs. It's cultivation has spread all over the world, including Algeria, Madagascar, Polynesia, southern U.S., China, Indonesia, New Zealand and Australia and Acadiana.
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| Ingredients |
| 8 -10 merlitons |
3 tsp to 4 butter or margarine |
| 1 onion, chopped |
1 bell pepper, chopped |
| 2 celery stalks, chopped |
1 pound shrimp deveined (optional) |
| 1/2 pound ham or turkey ham |
1/2 pound smoked sausage |
| Creole seasoning to taste |
onion and garlic powder to taste |
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| | | Directions | Boil merlitons in a large stockpot until soft but not mushy. Drain stock from merliton and reserve for later. Let cool slightly; peel and remove seed from inside. Sauté onion, bell pepper, and celery in butter until transparent. Boil shrimp until orange in color, drain and set aside. The shrimp stock may be kept. Cut ham and sausage into small pieces. Boil lightly or brown turkey ham and sausage. You may keep stock if you like to as well.
Cut merliton into small chunks, a potato masher may be used. Add meat, sautéed and powdered seasoning to taste. Add breadcrumbs, butter/margarine, and stock to mixture until desired consistency is achieved. Sprinkle breadcrumbs into a baking dish. Place mixture into dish and sprinkle with more breadcrumbs. Bake in a 325-350 degree oven until brown. Goes well with holiday dishes, or alone.
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