MIRLITON DRESSING

MIRLITON DRESSING

3-4 fresh mirlitons (2 eggplants can be substituted)

1/2 pound ground pork

1/2 pound ground beef

1 pound ground ham

1 large finely chopped onion

3 finely chopped green peppers

1 can Rotel tomatoes and green chilies

1 teaspoon Tony Chachere's seasoning

1 teaspoon garlic powder

Salt

Italian bread crumbs

Peel vegetable pears (or eggplants), slice, and cook halfway submerged in water until soft.  Drain the water and mash well, either by hand or use a food processor.  In a large pot cook ground pork and beef until the pink is out.  Add ham, onion and green peppers.  Cook until the onions clear and then add the tomatoes.  Cook down until most of the liquid is absorbed.  Add remaining seasonings and salt to taste.  Stir in bread crumbs until desired consistency is reached.  Place in a large casserole dish, top with additional Italian bread crumbs, and bake at 350° for 20 minutes.

Serves 6 to 8

The basic dressing recipe is very versatile as it makes a wonderful stuffing for green bell peppers.  Use very small green peppers with the tops and seeds removed.  The stuffed bell peppers topped with breadcrumbs can be baked in a shallow pan filled with a little water in a 350° oven for 25 minutes.  If you don't have any mirliton or eggplant,the meat mixture does just as well wirhout it.