alt.
Drain.
Halve chayotes horizontally carefully so as not
In a large pot, boil halved chayotes until tender.
In a large pan, add OO or non stick spray. Add tomato sauce and sofrito. Let simmer in medium heat for about 5 minutes.
Add meat and season with adobo.
When chayotes are done, remove the flesh in the middle area.
Add this flesh to the meat.
Stuff chayotes with meat.
Cover with slice of cheese.
Place in oven for 35 minutes @ 350\u00b0F
Remove from oven and serve.
o a boil. Add the chayotes, cover, and cook until they
Wash chayotes & bring to a boil in
br>Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel
aucepan.
Meanwhile, peel the chayotes (chayote has a very thin
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
dd the carrots, celery and chayotes, the lime juice, el pato
br>Peel and cut the chayotes into slices and then 6
In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (the soft seed is edible). Add diced chayotes to water; simmer until tender, about 10 minutes. Drain, then shock in ice water and drain again.
Gently combine cooked chayote jalapeno, roasted peppers, cheese, avocado, and green onions in a large bowl.
Mix vinegar, oil, and cilantro, then to the mixed vegetables and cheese. Mix gently. Season to taste.
Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.
Wash chayotes, cut and half and scoop out, using a spoon or potato ball cutter; reserve pulp.
Mix next five ingredients together and fill cavities loosely.
Saute pulp in olive oil until golden and add tomatoes.
Place stuffed chayotes ina greased pan, pour sauteed mixture over them and enough hot water to cover.
Simmer, covered, for 90 minutes or bake in a slow oven (325F).
Serve hot with sauce.
eaves and bacon. Add the chayotes and bring to a boil
00b0.
Boil the whole chayotes in salted water until tender
Boil the potatoes & chayotes until just tender about 3-
br>I typically double this recipe since it keeps well in