From 2009, I am sure Don is looking down on us from heaven. Tonight, I will be trying with just shrimp as a CASSEROLE . Will try with smoke sausage in a couple of days. year around called CHAYOTE in "Spanish" Super markets. Only difference is Chayote cost about 3 times more expensive than Merlinton. -----Original Message----- From: Don2717 <[email protected]> To: pleblan <[email protected]> Sent: Sat, Nov 28, 2009 9:39 am Subject: stuffed merlitons Dear Cousins: I was away from my computer over Thamksgiving, and today I noticved a number of listers inquiring about Merlitons. Following is a brief discussion on Louisiana's favorite holiday dish: MERLITONS (CHAYOTE , PRONOUNCED CHI-OH-TEE) Mirlitons (pronounced Mel-ah-tawn in Louisiana), the symbol of fall in south Louisiana begin to show up in the produce section of the local supermarkets. Christophene, Chayote (Chi-oh-tee), Chouehol, Choeho, Mango Squash, Aztec Squash, Custard Mallow, Pepinella, Brione (French), Vegetable Pear, Meliton, Merliton, Mirliton. TO COOK: Before preparing your favorite mirliton dish, the mirlitons must be blanched whole, or cooked "au blanc", first being cut into quarters and then cut into cubes. If you are going to prepare a salad, casserole or dish that requires the slicing or cubing of the mirliton then you should peel the mirlitons, cut them into quarters then cubes before you cook them. If you are going to prepare stuffed mirlitons, or you prefer to cook them whole you should place the mirlitons in a large pot or saucepan, and cover mirlitons with cold water, cover saucepan and boil until the nirlitons are tender to a fork or sharp knife, about 1-1/2 hours. Cut each in half, and remove seed. Spoon out the pulp, being careful not to pierce the skin (Use the pulp in the stuffing mixture). Place the pulp into the sautéed vegetable seasoning and mash or chop the pulp, cook until the excess liquid evaporates. Another method of cooking the merliton is in the microwave. Cut merliton lengthwise and place in a microwave safe dish, cut surface down in a small amount of water. Cover with plastic wrap and cook on high until the merliton is tender. The length of time depends on the size and weight of the merliton being cooked. EASY WAY TO COOK The simplest method of preparing them and probably the best if one is to appreciate its delicate and distinctive flavor, is to peel and dice the mirliton, place in slightly salted boiling water to cook until they are tender, or cook them in the microwave. Serve them hot with butter (au Beurre) or chill them and serve with oil, vinegar, salt and pepper (vinaigrette) as a salad. STUFFED MERLITON OR MERLITON CASSEROLE Ingredients: 4 merlitons 1/2 lb. uncooked shrimp - shelled and de-veined. 1/2 lb. lean cooked ham - coarsely chopped or diced 1 medium sized onion - minced 2 to 4 garlic cloves - minced 1/4 cup flat leaf parsley 1/4 teaspoon thyme 1/2 teaspoon cayenne or black pepper 1/2 tsp. salt 1 tbsp. butter 8 to 12-1/2 inch bits of butter for topping before baking 1 cup breadcrumbs Place the merlitons in a large pot and cover them with slightly salted cold water. Cover and boil the merlitons until they are tender to the fork or sharp knife (about 1-1/2 hours. Remove the cooked merlitons from the boiling water, drain and let cool. Cut each in half, lengthwise, and remove the seed. Carefully scoop out the pulp making a boat like shell, taking care not to perforate the shells. Place the shells aside to drain on a paper towel. While the merlitons are cooking, chop the aromatic vegetable seasoning and seasoning ham. De-vein the shrimp and cut them into morsel size pieces. Heat the butter in a saucepan and sauté the chopped aromatic vegetables. Add the minced ham and chopped cooked merliton and cook mixture over medium heat for about 30 minutes. Add shrimp and mix well. Add some of the breadcrumbs to absorb some of the liquid and give the mixture a firm texture. Stuff the mixture into the merliton shells, cover with breadcrumbs and a pat of butter. Bake in a moderate 375 degree oven for 30 minutes or until the breadcrumbs are golden brown. A casserole is prepared in the same manner as stuffed merlitons, except the entire mixture is placed in a buttered casserole instead of stuffing the mixture into the boat-like shells. VARIATIONS: Use shrimp only, ham only, ground beef and seasoned with Italian style breadcrumbs and Parmesan cheese (Italian style)

Lots of good food ideas! Happy Thanksgiving to all our Cajun cousins! On Tue, Nov 25, 2014 at 9:53 AM, Paul L LeBlanc via <[email protected]> wrote: > > > >From 2009, I am sure Don is looking down on us from heaven. > > Tonight, I will be trying with just shrimp as a CASSEROLE . > > Will try with smoke sausage in a couple of days. > > year around called CHAYOTE in "Spanish" Super markets. > Only difference is Chayote cost about 3 times more expensive than > Merlinton. > > -----Original Message----- > From: Don2717 <[email protected]> > To: pleblan <[email protected]> > Sent: Sat, Nov 28, 2009 9:39 am > Subject: stuffed merlitons > > > Dear Cousins: > I was away from my computer over Thamksgiving, and today I noticved a > number of listers inquiring about Merlitons. > Following is a brief discussion on Louisiana's favorite holiday dish: > > MERLITONS > (CHAYOTE , PRONOUNCED CHI-OH-TEE) > Mirlitons (pronounced Mel-ah-tawn in Louisiana), the symbol of fall in > south Louisiana begin to show up in the produce section of the local > supermarkets. Christophene, Chayote (Chi-oh-tee), Chouehol, Choeho, Mango > Squash, Aztec Squash, Custard Mallow, Pepinella, Brione (French), > Vegetable Pear, Meliton, Merliton, Mirliton. > TO COOK: > Before preparing your favorite mirliton dish, the mirlitons must be > blanched whole, or cooked "au blanc", first being cut into quarters and > then cut into cubes. If you are going to prepare a salad, casserole or > dish that requires the slicing or cubing of the mirliton then you should > peel the mirlitons, cut them into quarters then cubes before you cook > them. If you are going to prepare stuffed mirlitons, or you prefer to cook > them whole you should place the mirlitons in a large pot or saucepan, and > cover mirlitons with cold water, cover saucepan and boil until the > nirlitons are tender to a fork or sharp knife, about 1-1/2 hours. Cut each > in half, and remove seed. Spoon out the pulp, being careful not to pierce > the skin (Use the pulp in the stuffing mixture). Place the pulp into the > sautéed vegetable seasoning and mash or chop the pulp, cook until the > excess liquid evaporates. > Another method of cooking the merliton is in the microwave. Cut merliton > lengthwise and place in a microwave safe dish, cut surface down in a small > amount of water. Cover with plastic wrap and cook on high until the > merliton is tender. The length of time depends on the size and weight of > the merliton being cooked. > EASY WAY TO COOK > The simplest method of preparing them and probably the best if one is to > appreciate its delicate and distinctive flavor, is to peel and dice the > mirliton, place in slightly salted boiling water to cook until they are > tender, or cook them in the microwave. Serve them hot with butter (au > Beurre) > or > chill them and serve with oil, vinegar, salt and pepper (vinaigrette) as > a salad. > STUFFED MERLITON OR MERLITON CASSEROLE > Ingredients: > 4 merlitons > 1/2 lb. uncooked shrimp - shelled and de-veined. > 1/2 lb. lean cooked ham - coarsely chopped or diced > 1 medium sized onion - minced > 2 to 4 garlic cloves - minced > 1/4 cup flat leaf parsley > 1/4 teaspoon thyme > 1/2 teaspoon cayenne or black pepper > 1/2 tsp. salt > 1 tbsp. butter > 8 to 12-1/2 inch bits of butter for topping before baking > 1 cup breadcrumbs > Place the merlitons in a large pot and cover them with slightly salted > cold water. Cover and boil the merlitons until they are tender to the fork > or sharp knife (about 1-1/2 hours. Remove the cooked merlitons from the > boiling water, drain and let cool. Cut each in half, lengthwise, and remove > the seed. Carefully scoop out the pulp making a boat like shell, taking > care not to perforate the shells. Place the shells aside to drain on a > paper towel. > While the merlitons are cooking, chop the aromatic vegetable seasoning > and seasoning ham. De-vein the shrimp and cut them into morsel size > pieces. > Heat the butter in a saucepan and sauté the chopped aromatic vegetables. > Add the minced ham and chopped cooked merliton and cook mixture over > medium heat for about 30 minutes. Add shrimp and mix well. Add some of the > breadcrumbs to absorb some of the liquid and give the mixture a firm > texture. Stuff > the mixture into the merliton shells, cover with breadcrumbs and a pat of > butter. Bake in a moderate 375 degree oven for 30 minutes or until the > breadcrumbs are golden brown. > A casserole is prepared in the same manner as stuffed merlitons, except > the entire mixture is placed in a buttered casserole instead of stuffing > the mixture into the boat-like shells. > VARIATIONS: Use shrimp only, ham only, ground beef and seasoned with > Italian style breadcrumbs and Parmesan cheese (Italian style) > > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. 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