Subject: Stuffed Mirlitons
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 05 2003 - 06:29:02 EST
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FOOD FUNNY
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Reader Teresa Johnson writes, "If you've ever read 'If You Give a
Moose a Muffin,' been a mom, or even known a mom, you should get a
chuckle out of this!"
If You Give A Mom A Muffin
Original Author Unknown
If you give a mom a muffin,
She'll want a cup of coffee to go with it.
She'll pour herself some.
Her three-year-old will spill the coffee.
She'll wipe it up.
Wiping the floor, she'll find dirty socks.
She'll remember she has to do laundry.
When she puts the laundry in the washer,
She'll trip over boots and bump into the freezer.
Bumping into the freezer will remind her she has to plan for supper.
She will get out a pound of hamburger.
She'll look for her cookbook ("101 Things To Do With a Pound of
Hamburger").
The cookbook is setting under a pile of mail.
She will see the phone bill, which is due tomorrow.
She will look for her checkbook.
The check book is in her purse that is being dumped out by her
two-year-old.
She'll smell something funny.
She'll change the two-year-old's diaper.
While she is changing the diaper, the phone will ring.
Her five-year-old will answer and hang up.
She'll remember she wants to phone a friend for coffee.
Thinking of coffee will remind her that she was going to have a cup.
And chances are...
If she has a cup of coffee,
Her kids will have eaten the muffin that went with it.
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TODAY'S RECIPE
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I don't know of another vegetable that goes by so many names. It is
usually called chayote in American markets, but is also known as
christophene, vegetable pear, mango squash, cho-cho, and susu, and in
Louisiana they call it mirliton.
Stuffed Mirlitons
4-6 chayote, halved lengthwise
4 Tbs (60 ml) butter
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) chopped celery
1-1 1/2 cups (250-375 ml) bread crumbs
2 eggs, lightly beaten
1 lb (450 g) cooked shrimp or ham, chopped
Salt and freshly ground pepper to taste
1/2 cup (125 ml) grated cheddar cheese
Cover the chayote in salted water and boil over moderate heat until
tender, about 30 minutes. Drain and allow to cool. Remove and
discard the pit. Scoop out and chop the flesh, being careful to leave
the skin intact. Heat the butter in a saucepan over moderate heat and
saute the onion, garlic, and celery until tender, about 5 minutes.
Remove from the heat and stir in the chayote pulp, bread crumbs, eggs,
shrimp or ham, salt, and pepper. Spoon the mixture into the chayote
shells and top with grated cheese. Bake in a preheated 350F (180C)
oven until lightly browned, about 20 minutes. Serves 4 to 6.
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