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.

SHRIMP STUFFED MIRLITON

SHRIMP-STUFFED MIRLITON

4 (8 ounce) mirliton squash 

1/2 pound uncooked shrimp, peeled

1/2 pound coarsely chopped (cooked) smoked ham

 1 chopped medium-sized onion

2 cloves garlic, minced

1/4 cup finely chopped fresh parsley 

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon Tony Chachere's seasoning

11 Tablespoons butter, cut into 1/2 inch bits

I cup soft fresh breadcrumbs made from French bread

Drop the mirlitons into enough boiling water to immerse them completely. Cook briskly, uncovered, for about 45 minutes, or until they show no resistance when pierced with the point of a knife.  Drain the mirlitons and,

when they are cool, cut them lengthwise into halves.  Remove the seeds, and hollow out each half with a spoon to Mage boat like shells about 1/4 inch thick.  Invert the shells on paper towels to drain.  Purée the pulp.  Transfer the pulp to a heavy ungreased skillet and, stirring constantly, cook over moderate heat until all of the liquid in the pan evaporates.  Add 8 Tbsp. of the butterbits to the purée and when it melts, stir in the shrimp, ham, onion and garlic and continue cooking until shrimp is pink and onion is soft.  add parsley,thyme, cayenne and salt.  Taste for seasoning.  Spoon the shrimp and squash stuffing the reserved mirliton shells, dividing it equally among them and mounding the tops slightly.  Sprinkle the breadcrumbs and the remaining 3 Tbsp.  butterbits over the mirlitons.  Arrange the shells in a buttered baking dish and bake in the middle of the oven for 30 minutes, or until the tops are brown.  Serve at once.  Serves 8