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.
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.
Simmer mirlitons until tender.
Cut each
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.
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 ...
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.
low cooker, setting down the stuffed potatoes in a single layer
ou are making the ITALIAN STUFFED GREEN PEPPERS you will also
Preparation of Squash:
Trim stem and blossom ends of squash. Wash squash; cut necks off squash, cutting necks into 1-inch pieces.
Bulb end of squash will be stuffed.
Core bulb end of squash or use in another recipe.
Squash core more easily when they are at room temperature.
To core squash, use a vegetable/apple corer.
Try not to puncture holes in squash while coring.
our fruit filling can be stuffed into.
In a small
In a large bowl mix the ground beef, rice, tomatoes, worcestershire sauce, ketchup and pepper together.
Wash and clean out the peppers.
Save the tops of the peppers.
Stuff each pepper with a good amount of the ground beef mixture.
Nestle the peppers into the crockpot and place the pepper lids on top of the stuffed peppers.
Pour 1/3 cup of water around the bases of the peppers.
Cook on low 6-8 hours.
I cooked mine for 8 hours and they were perfect.
s just the way stuffed cabbage is. Each stuffed leaf will be