| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
|
Vegetables, Squash |
1 |
Recipe |
INGREDIENTS
| 1 |
|
Chayote squash |
| 1 |
lg |
Acorn squash |
| 5 |
oz |
Heavy whipping cream |
| 1 1/2 |
|
Cloves garlic; minced |
| 1/4 |
tb |
Dried red chiles; minced |
| 1/4 |
ts |
Cayenne |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Garlic salt |
| 3 |
|
Eggs |
| 1/4 |
|
Jalapeño; seeded and chopped |
| 4 |
|
Green-onion tops; minced |
| 1/8 |
|
Red bell pepper; chopped |
INSTRUCTIONS
Boil whole squashes for 20 minutes. Peel, halve, seed, and chop cooked
squash. One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and
garlic salt into eggs. Layer buttered 9-by-12-inch baking dish with half
the acorn squash, top with chayote squash, then add remaining acorn squash.
Sprinkle jalapeño, onions, and bell peppers on each layer. Pour egg mixture
over squash, and bake at 350 degrees for 15 minutes or until custard sets.
SOURCE: Featured in the Summer 1988 issue of Domain Magazine MM-format by
Petra <phildeb@gmx.net>
Converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net> on Sep
26, 1999
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”