3 small chayotes (about 6 ounces each)
1/2 cup almonds
1/2 cup sugar
3 eggs
1 tbsp brandy
1 tsp vanilla
2 tbsp milk or cream
1 pinch nutmeg
1 1/2 cup sponge cake or pound cake, crumbled, into fine crumbs,
1 plus 2 tablespoons for topping (see, note)
1/2 cup golden sultana or black raisins
3 tbsp slivered almonds
1 cup softly whipped cream, barely sweete, ned
A Recipe for
Chayote Relleno
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This Recipe for Chayote Relleno is one of thousands in the Recipes-to-go Ethnic Cookbook.
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
If you enjoy this Chayote Relleno Recipe - you should enjoy the recipe collections you can find on the websites below:
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
This is a recipe for Chayote Relleno from the recipe cookbook of Recipes-to-go (Ethnic)
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
All happiness depends on a leisurely breakfast. |
| John Gunther |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Food Tip |
This is a use for chayote that I would never have thought of, but it
sounds really good.
I love to shock people with the unexpected, such as serving these
stuffed chayote shells for dessert. In this recipe, chayote's
delicate texture and taste combine with almonds, sugar, brandy, eggs,
cream, raisins and sponge cake to make an elegant pudding-like
filling for the pale-green shells. They are abso- lutely delicious
and something you might have been served in one of the fine old
households of colonial Mexico.
Cut the chayote in half lengthwise and steam for 35 minutes, or until
just tender. Do not overcook--you don't want the shells to collapse
when you scoop them out.
Meanwhile, combine the almonds and sugar in a food processor and grind
until the almonds are fairly fine.
Preheat oven to 375 degrees F.
When the chayote is cooked and cool enough to handle, remove the
seed, and scoop out the pulp, leaving a 1/2-inch-thick shell. Set
aside.
Place the chayote pulp in the processor with the ground almonds; add
eggs and process to a puree. Add the brandy, vanilla and milk or
cream. Blend. Pour mixture into a bowl and stir in nutmeg, cake
crumbs and raisins.
Spoon the pudding mixture into the chayote shells (you will have
about 1 1/2 cups left over) and place them in a greased baking dish.
Sprinkle slivered almonds and reserved cake crumbs over the tops.
Bake stuffed shells for 30 minutes. Pour remaining pudding mixture
into a greased loaf pan and bake for 25 minutes.
Serve warm, topped with whipped cream.
Serves 6 lucky people. (The pudding loaf serves 4.)
Note: I cheat and buy a frozen pound cake to use for this recipe.
PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat
(7 g saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.
From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle, 6/2/93.
Posted by Stephen Ceideburg
Serves: 6
Chayote Relleno Recipe brought to you by Recipes To-Go