| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked mirlitons; sliced or cubed |
| 1/2 |
|
Green pepper; finely chopped (optional) |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Butter; melted |
| 1/2 |
c |
Onions; finely chopped |
| 1 1/2 |
c |
Medium white sauce |
| 1 |
c |
Seasoned bread crumbs |
| 2 |
tb |
Butter |
| 2 1/2 |
tb |
Flour |
| 1 1/4 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1/4 |
lb |
Velveeta cheese |
INSTRUCTIONS
WHITE SAUCE
Slice or cube mirlitons after paring them. Cook in a small amount of
boiling, salted water until barely tender. Grease a baking dish, put in a
layer of mirliton, sprinkle with onion and green pepper. Cover with a layer
of white sauce, add remaining mirlitons. Top with buttered bread crumbs and
bake in a moderate oven 350 degrees for 30 minutes or until bubbly hot and
crumbs are browned.
To make White Sauce; In double boiler (or in saucepan over low heat), melt
butter, add flour and salt, stir until blended, slowly add milk stirring
constantly to avoid lumps. Cook, stirring constantly, until smooth and
thickened; add cheese and cook until cheese is melted.
By adding the cheese to the sauce, it makes this dish a very delicious
casserole.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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