Posted Saturday, September 18, 2004
INGREDIENTS (should serve 2)
* 4 chayotes (cut in half length ways)
* 5 tablespoons of breadcrumbs
* 4 tablespoons of flour
* 3 egg yolks
* 3 tablespoons each of (chopped) almonds and butter
* 2 tablespoons of cornstarch
* 1 tablespoon of vanilla
* 1 cup each of milk and sugar
* 1/2 a cup of raisins
* 1/4 tablespoon of salt
PREPARATION
To prepare stuffed chayotes you first need to cut the chayotes in half and boil them until they turn tender. Once you have done this, remove them from the water, take-out the seeds in the center. Then scoop out the flesh in the middle – but be careful not to break the skin. Strain the flesh through a colander and then put this, together with some milk, salt, butte, egg yolk, sugar and corn starch in a saucepan. Cook until you see the mixture turn creamy. Add almonds, raisins and vanilla. Place the contents of the saucepan in the center of the chayote shell and sprinkle with breadcrumbs. Bake at 350 degrees Fahrenheit for twenty minutes. Serve.