Peel mirlitons and boil until tender.
Preheat oven to 350F.
Parboil mirlitons/chayote/vegetable pears until almost tender.
Cut in half and scoop out the meat; mash and set aside, reserving shells.
Saute onion and garlic in shortening until translucent; add celery and cook until tender.
Add mashed mirlitons, shrimp, 1/2 of the cheese, and salt and pepper to the sauteed vegetables.
Fill the reserved shells, cover with remaining cheese and bread crumbs.
Bake until crumbs have browned, approximately 30 minutes.
Boil mirlitons until tender.
Cut in half and scoop out centers.
Mash centers well, then place in pot with hot butter. Heat a bit, then add chopped ham, onion and shrimp.
Add salt and parsley.
Simmer 20 minutes.
Add soaked bread and pepper.
Simmer 10 minutes, stirring constantly.
Place in mirlitons shells or in casserole, sprinkle with bread crumbs and bake in 375\u00b0 oven until brown and crisp.
Cut the Mirlitons in half lengthwise, remove the
Place mirlitons into a large pot and
Boil mirlitons (whole) until tender.
Cut in halves lengthwise.
Gently scoop the pulp out of shells.
Put the shells in a baking pan or dish.
Boil mirlitons.
Allow to cool.
Scrape out pulp by cutting in half.
Saute onion and garlic.
Add shrimp and crabmeat.
Cook about 15 minutes.
Place mixture in shells.
Top with bread crumbs. Bake at 350\u00b0 for 30 to 45 minutes.
Peel and remove seed from mirlitons.
Cut into bite size pieces. Chop bell peppers and onions. Dissolve salt in enough water to cover vegetables.
Pour water over vegetables and top with ice. Refrigerate 3 hours or overnight.
Cut mirlitons in
half lengthwise.
Place in large pot; cover with water.
Cover and
bring to a boil.
Lower heat and cook slowly 20 to
30
minutes or until tender.\tRemove halves and cool slightly.
Scoop
out pulp with a spoon, leaving firm shell about 1/4-inch thick.
Mash pulp and set aside.
Simmer mirlitons in salted water until tender; cut in halves. Remove seeds and spoon out pulp.
Mix pulp and bread crumbs. Saute onions, garlic and shrimp in butter over medium heat about 10 to 15 minutes, stirring frequently; cool.
Add egg, parsley and thyme.
Fill shells; sprinkle the top with bread crumbs and butter.
Bake 25 minutes at 375\u00b0.
Boil the mirlitons in lightly salted water until a testing fork will pierce them all the way through (without using excessive force).
Then remove them from the water and set aside to cool.
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.)
Take the mirlitons and boil until tender by
Blend in bowl the sugar, Bisquick, milk, vanilla, butter and 1 egg at a time.
Then add mirlitons.
Make sure you get water out of mirlitons.
Beat about 1 minute.
Pour into 8 or 9-inch pie pan.
Bake at 350\u00b0 for 20 to 30 minutes or until brown on top.
Peel and slice mirlitons, saute the slices in skillet in half the butter until lightly browned.
Season slices with seasoned salt to taste, place in baking dish.
In same skillet, saute the onions and garlic in rest of the butter until lightly browned. Add flour, Tabasco and stir for 1 minute.
Add milk and stir until sauce thickens and begins to simmer.
Pour sauce over mirlitons, top with cheese and parsley.
Bake 30 minutes at 350\u00b0.
Serves 6.
Simmer mirlitons until tender.
Cut each
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.
emove from heat and add mirlitons, then bread, stirring with a
Preheat oven to 350F.
Soak the dry toast/stale bread in water; squeeze out and set to the side.
Cut vegetables in half lengthwise; remove seed in center.
Boil in water until tender.
Scoop out and and mash or chop; reserve the shell for stuffing.
Saute the onions, garlic until translucent; add the ground pork and cook to a light brown.
Add 1 cup of water and cook slowly.
Add the drained and mashed or cut up vegetable and the toast/bread to the sausage mixture.
Mix well, season to taste with salt and pepper and fill ...