Wash mirliton, cut in half to remove seed.
Slice lengthwise. Chop onions and peppers into large pieces.
Combine all ingredients except mirliton in pot large enough to hold everything.
Bring to a boil.
Put mirliton in and leave just long enough to heat all the way through.
Don't boil them.
Sterilize jars and pack mirlitons in jars then pour over vinegar mixture. Seal and put in hot water bath for 10 minutes.
I've doubled, quadrupled or even more.
Still comes out wonderful.
Cream together oleo and sugar.
Add eggs, Bisquick, milk and vanilla.
Add 2 cups mashed mirliton.
Pour into greased 12-inch pie plate.
Bake 55 minutes at 350\u00b0 or until brown.
Serve hot or cold.
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
nions are soft.
Add mirliton and cook for 2-3
cream of mushroom soup and mirliton.
Simmer for 15 minutes
ater to a boil. Add mirliton, and boil until tender, about
nother 5 minutes.
Add mirliton that has been chopped& mashed
Peel and cut mirlitons in small cubes.
Cook 25 minutes with garlic, 1/2 of onions, bell peppers and celery.
Saute shrimp and meat with remainder of vegetables in 3 tablespoons oil.
Cook 20 minutes.
Add can of gravy.
Combine with mirliton mixture, chopped tomato and seasonings.
Cook 15 minutes.
Season to taste.
Boil mirlitons until tender.
Scrape from shell when cool, reserving shells.
Remove large seed.
In large iron skillet, place butter, seasonings, shrimp (cleaned) and mirliton pulp.
Mix well and let cook until tender and well blended.
Add 1/2 cup bread crumbs.
Blend well.
Stuff into shells and top with bread crumbs and bake 30 to 35 minutes at 350\u00b0.
Peel and parboil mirlitons. Saute onion in oil.
Add the mirlitons and pepper and cook until most of the liquid has cooked down.
Saute the shrimp until pink in color.
Add them to the mirliton mixture and cook until thick and smooth. Season to taste. Pour into a baking dish.
Top with bread crumbs.
Bake in a 350\u00b0 oven for about 1/2 hour.
(Same procedure can be used for eggplant and squash.)
*Or mix 1 cup flour, 1/2 teaspoon baking powder and 1/8 teaspoon salt.
Preheat oven to 350F and butter a 9 x 12 baking pan.
Boil whole squashes for 20 minutes or until almost tender.
Peel, halve, seed, and coarsely chop cooked squash.
One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs.
Layer baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash.
Scatter jalapeno, onions, and bell peppers evenly on each layer.
Pour seasoned egg mixture over squash and bake for approximately 15 minutes or until custard sets.
Cook unpeeled mirliton in salted water 40 minutes
To make the slaw: Boil the mirlitons until tender, about 20 minutes; julienne.
Blanch the onion in boiling water briefly; drain well.
Rinse in cold water and drain well again.
Combine the rest of the ingredients, mix well and set to the side.
For the piri-piri sauce: Combine all ingredients except garlic in a small pan and simmer for ten minutes.
Whirl all ingredients in a blender or food processor until smooth; set to the side and let cool.
Store in a covered jar for a week before using (it will keep for about two months).< ...
nd top each with potatoes, mirliton, and egg strips. Serve with
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare