STUFFED
MERLITON
(French for "Vegetable Pears"
2 Servings |
| INGREDIENTS |
| 2
medium sized merlitons |
1/2
pound or 1 cup ground beef |
| 1/2
teaspon salt |
1/4
teaspoon cayenne |
| 1
small onion, finely diced |
1/2
cup cooked rice |
| 2
tablespoons bread or cracker crumbs |
Butter |
| INSTRUCTIONS |
Cut
merlitons in half lengthwise; cover with salted
water in a pot with a tight fitting lid. Reduce
heat to simmer; cook until tender, approximately
30 minutes. Do not overcook.
With a teaspoon, discard seed, scoop out pulp and
set aside, leaving a 1/4 inch shell. Place shell
on a shallow greased baking dish. Preheat oven to
350 degrees.
Cook meat and onion with seasoning until tender.
Should add water and stir occasionally, brown lightly.
Add merliton pulp, cook 10 minutes longer; blend
in the rice. Season again to taste.
Fill shells with the mixture, sprinkle top with
crumbs, dot with butter. Bake 15 or 20 minutes. |
| COOKING
TIP: If you desire a casserole, or if the
merlitons are too large, peel and dice the merliton.
Cook until tender, drain, and combine with meat
mixture. Can serve from top of the stove or pour
in a baking dish. Sprinkle with crumbs. |
| COOKING
TIP: Instead of ground meat, can use leftover
cooked meat ground; sausage, ham, pork, shrimp or
crabmeat. This makes a delicious dish for the main
course. |
