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    • Merliton Farci (Stuffed Merliton)

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    CATEGORY CUISINE TAG YIELD
    Vegetables New Orleans Vegetable 8 Servings

    INGREDIENTS

    4 Merlitons
    1/2 lb Ham; finely chopped
    1 lb Shrimp; boiled, peeled, ground
    1 sm Onion; ground
    2 Cloves garlic; ground
    2 Sprigs thyme
    2 Bay leaves
    1 tb Parsley; chopped
    Salt & pepper to taste
    1/2 Loaf stale french bread
    1/4 lb Butter
    Pimento strips
    Sprigs of parsley

    INSTRUCTIONS

    Wash merlitons well. Parboil until tender. Half; scoop out center and save
shells. Mash inner pulp well. Place in a skillet with butter that has been
melted. Add ham, shrimp and seasoning (onion, garlic, thyme, bay leaves and
chopped parsley); simmer 20 minutes. Soak bread in water and press dry. Add
to the above mixture; add salt and pepper. Cook 10 minutes over low flame,
stirring constantly. Fill shells with stuffing; sprinkle with bread crumbs
and dot with butter. Bake in a 375 degree oven. Serve with a pimento strip
and sprig of parsley on top. Serves 8. *May substitute squash for
merlitons.
CORRINE DUNBAR'S
ST. CHARLES AVENUE
NEW ORLEANS, LA
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

    A Message from our Provider:

    “Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

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