MIRLITON
Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.
Provided by MOUNTMAN
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
- When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
- Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 23.1 g, Cholesterol 141.3 mg, Fat 14.1 g, Fiber 3.8 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 1061.7 mg, Sugar 4.4 g
MIRLITON CASSEROLE
This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.
Provided by al_salihi
Categories Winter
Time 1h30m
Yield 16 1/2 pieces, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
- Drain and cool.
- Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
- Add shrimp and saute until pink.
- add garlic and parsley, bread crumbs, salt & pepper.
- Turn off heat.
- Take the mirlitons and cut in half lengthwise.
- Take a teaspoon and scoop out the seed and sac that surrounds it.
- Then scoop out the meat of the merliton and save it in the pan along with the dressing.
- You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
- If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
- Place a pat of butter on each half and bake in medium oven until browned and bubbly.
- You can make these ahead of time and freeze them.
- Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
- For variety, you can use hot sausage out of the casing or ground meat.
Nutrition Facts : Calories 258.6, Fat 11.6, SaturatedFat 6.3, Cholesterol 162.7, Sodium 291.2, Carbohydrate 17.3, Fiber 3.9, Sugar 4.6, Protein 21.8
MILTON
A Milton is a Liberty student's second best friend. Try one, you'll be hooked! A creamy, sweet, espresso milkshake just like they serve at "The Drowsy Poet" Note: I usually use Torani syrups bc they are the only ones I can find around here.
Provided by Rachel F
Categories Shakes
Time 3m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Prepare espresso.
- Scoop ice cream into blender.
- Add hazelnut syrup and cinnamon syrup (or ground cinnamon) to blender.
- Pour espresso over ice cream.
- Blend to milkshake consistency.
Nutrition Facts : Calories 362.9, Fat 19.9, SaturatedFat 12.3, Cholesterol 79.2, Sodium 151.9, Carbohydrate 42.5, Fiber 1.3, Sugar 38.2, Protein 6.4
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