Stuffed Mirliton Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
3: Mirlitons, found in fresh
1 lbs: Beef, ground, or 1/2 lb. ham
-vegetable section of groc.,
Bell pepper, chopped
-store,
Onions, green, chopped
1 cup: Rice, cooked
Parsley, chopped
1 large: Onion,
Salt, to taste
Bread crumbs,
Pepper, to taste
Directions:
Boil mirlitons until tender; cut and scoop out insides, leaving shell
to stuff. Add cooking oil in skillet; add onions and cook until
tender. Add mirliton pulp; cook until tender. Add onions, parsley,
bell pepper, salt and pepper to taste and the cooked rice. Fill
shells and sprinkle bread crumbs on top. Bake at 350 degrees for 30
minutes.
NOTE: These directions are typed just as they appear in the cookbook.
Youll note they make NO MENTION of what to do with the 1-lb. of
ground beef or 1/2 lb. of ham listed in the ingredients. I would
imagine you brown the beef (or chop the ham) and add it with the
stuffing mixture. (Nancy)
SOURCE: Bells Best 2, Copyright 1982 by Telephone Pioneers of
America, Mississippi Chapter No. 36. Contributed by Kitty Cuevas,
Gulf Coast Council. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 12-07-94
Source from luhu.jp
to stuff. Add cooking oil in skillet; add onions and cook until
tender. Add mirliton pulp; cook until tender. Add onions, parsley,
bell pepper, salt and pepper to taste and the cooked rice. Fill
shells and sprinkle bread crumbs on top. Bake at 350 degrees for 30
minutes.
NOTE: These directions are typed just as they appear in the cookbook.
Youll note they make NO MENTION of what to do with the 1-lb. of
ground beef or 1/2 lb. of ham listed in the ingredients. I would
imagine you brown the beef (or chop the ham) and add it with the
stuffing mixture. (Nancy)
SOURCE: Bells Best 2, Copyright 1982 by Telephone Pioneers of
America, Mississippi Chapter No. 36. Contributed by Kitty Cuevas,
Gulf Coast Council. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 12-07-94
Source from luhu.jp