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I really like to serve this simple food
recipes with broiled
or grilled tuna steaks that have been marinated in a mixture of olive
oil, soy sauce, garlic and sherry.
Makes 6 servings
Butter
3 small chayote, halved lengthwise, seeds removed, boiled in slated
water to cover until tender, drained and cooled.
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, minced
1 tablespoon grated fresh ginger
1 large egg, beaten
1/2 cup half and half
1/2 cup fresh bread crumbs
Salt and freshly ground black pepper to taste
Preheat the oven to 325 F. Generously
butter a shallow baking dish large enough to hold the chayote halves in
a single layer.
Scoop the flesh out of the skins, leaving
about 1/4 inch around the inside of the shell. Mash the removed chayote,
place it in a colander, and press out as much liquid as possible.
Turn the drained pulp into a medium size
bowl. Beat in the green onions, ginger, egg and half and half. Stir in
enough of the bread crumbs to make the filling hold its shape when
placed in the shells.
Stuff the mixture into the shells and dot
each with butter. Arrange them in the prepared baking dish. Bake until
slightly puffed and golden brown, 45 to 60 minutes. Serve very hot.
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