Jamaican Stuffed Cho-Cho

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            FOOD FUNNY
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Thanks to Lesley Pappier in beautiful Bitterroot Valley of western
Montana for sending us this:

A minister who was very fond of pure, hot horseradish always kept a
bottle of it on his dining room table. Once, at dinner, he offered
some to a guest, who took a big spoonful. The guest let out a huge
gasp. When he was finally able to speak, he choked out, "I've heard
many ministers preach hellfire, but you are the first one I've met who
passes out a sample of it."

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            TODAY'S RECIPE
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"Cho-cho," the Jamaican name for the squash-like fruit of the Sechium
eduli vine, joins the myriad names this vegetable is known by.
Depending on where you live, you will know it as chayote, christophene,
mirliton, susu, or chuchu. By any name, it is a delicious and versatile
vegetable.

Jamaican Stuffed Cho-Cho

2-3 large chayotes
2 Tbs (30 ml) butter plus additional for topping
1 large onion, finely chopped
2-4 cloves garlic, finely chopped
3-4 large tomatoes, seeded and chopped
1 hot red pepper, seeded and chopped
1 Tbs (15 ml) curry powder
Salt and freshly ground pepper to taste
1/2 cup (125 ml) bread crumbs
1/4 cup (60 ml) freshly grated Parmesan cheese

Boil the whole chayotes in salted water until tender, about 30
minutes. Drain and cool enough to handle. Halve the chayotes
lengthwise and scoop out the interior, including the edible seed, and
mash with a fork. Set the shells aside. Heat the butter in a skillet
over moderate heat and saute the onion and garlic until tender but not
brown, about 5 minutes. Add the mashed chayote, tomatoes, hot pepper,
curry powder, salt, and pepper and cook, stirring frequently, for
about 5 minutes. Spoon the mixture into the reserved chayote shells
and sprinkle with bread crumbs and grated Parmesan. Dot with butter
and bake in a preheated 350F (180C) oven until lightly browned, about
15 minutes. Serves 4 to 6.
Received on Wed Apr 13 06:02:59 2005