chayote dressing
 
4   chayotes
1   onion, chopped or 1 bunch green onions, chopped or both
4 to 5   toes garlic, minced or more to taste
1/2 cup  chopped parsley
1/2 cup  celery and green pepper
  olive oil or margarine
1 cup  progresso italian bread crumbs
1 cup  freshly grated romano cheese
1 lb.  fresh shrimp, peeled and cut into pieces
2 tsp  oregano
4 tsp  thyme
  salt and pepper to taste
2 to 3   bay leaves
 
boil chayotes whole until tender but not mushy. peel, if necessary; remove 
seed in center and cut into cubes. set aside. reserve boiling liquid. in a 
large pan, saute vegetables in oil or margarine until limp; add shrimp. 
cook until shrimp are pink, about one minute. add chopped chayotes with 
oregano, thyme, salt, pepper and bay leaves. add about 3/4 cup bread 
crumbs. add 3/4 cup grated romano cheese. stir well. add liquid from 
boiling chayotes to loosen. place in a greased casserole dish. sprinkle 
with 1/4 cup bread crumbs, then 1/4 cup grated cheese. dot with pieces of 
margarine. bake at 375f until bubbly. brown top under broiler. you may 
freeze it before or after baking. 
 
 
 
-- 
 
(ID: 75057) Mirror: rec.food.recipes: Mon, Jan 10, 2005


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