INGREDIENTS

INSTRUCTIONS

1997    
Cut squash in half lengthwise. Remove and discard seeds. Cut a small
slice off from bottom of each squash half so it will set flat. Place
in pan of boiling water, or steamer, or microwave at HIGH for 5
minutes to partially cook. Place on baking sheet. Cook bacon in large
skillet until crisp. Drain and crumble. Add corn, onion and jalapeno
pepper to skillet with bacon. Cook about 2 minutes until vegetables
are tender. Stir in potatoes, cilantro, salt and black pepper. Heat
cream and butter on low just until butter melts; add to vegetables in
skillet. Spoon vegetable mixture into squash; sprinkle with cheese.
Bake at 350    degrees F 20 minutes. Meanwhile, rinse trout with cold
water; pat dry with paper towels. Lightly coat with olive oil and
season with salt and black pepper. Grill or broil, skin side down,
about 7 minutes, until fish is opaque and flakes easily. Serve  grilled
trout with avocado sauce. 4 servings.  Hatchery trout usually have
ivory flesh when cooked. Some chefs  prefer the flavor of red-fleshed
trout, which results from trout  feeding on crustaceans, such as shrimp
and crawfish.  Avocado sauce:  1 large ripe avocado, peeled and pitted
1 cup chicken broth 1  tablespoon fresh lemon juice 1/4    teaspoon
salt 1/8 teaspoon  freshly ground black pepper 1/2    cup whipping
cream Puree avocado  in food processor until smooth. Heat with
remaining ingredients in  saucepan on medium, stirring frequently until
hot and slightly  thickened. Source: El Mirador - San Antonio
Downloaded from http://www.roa.com/index.html, Recipes of America,
Milwaukee PBS  MCBuster formatted by Gail Shermeyer <4paws@netrax.net>
on Mar 25,  Recipe by: http://www.roa.com/index.html, Recipes of
America Posted to  MC-Recipe Digest V1 #558 by 4paws@netrax.net
(Shermeyer-Gail) on Apr  08, 1997

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