Name: Lower-Fat Mirliton Casserole
Ingredients: 2 ts Paprika; 2 ts Ground pasilla chiles; 2 ts Salt; 1 ts Ground cumin; 1 ts Garlic powder; 1 ts Ground ginger; 1 ts Onion powder; 1 ts Ground dried ancho chile peppers; 1 ts Dried tarragon leaves; 1/2 ts Ground allspice; 1/2 ts Cayenne pepper; 1/2 ts Black pepper; 1/2 ts White pepper; 2 Bay leaves; 4 Mirlitons; (also called chayote); 1 1/2 lb Extra lean ground turkey; 1 tb Olive oil; 2 c Onions; chopped; 2 c Green bell peppers; chopped; 1/2 lb Feta cheese; crumbled; 1/4 c Cornmeal; 4 Fresh jalapeno chiles; thinly sliced; 1/2 lb Soft farmers cheese; shredded

It is not persecution alone that we ought to fear, not those forces that in open warfare range abroad to overthrow and defeat the servants of God. It is easy enough to be on one’s guard when the danger is obvious; one can stir up one’s courage for the fight when the Enemy shows himself in his true colors. There is more need to fear and beware of the Enemy when he creeps up secretly, when he beguiles us by a show of peace and steals forward by those hidden approaches which have earned him the name of the 'Serpent.'… Those whom he has failed to keep in the blindness of their old [pagan] ways he beguiles, and leads them up a new road of illusion. He snatches away people from within the Church herself, and while they think that coming close to the light they have now done with the night of the world, he plunges them unexpectedly into darkness of another kind. They still call themselves Christians after abandoning the Gospel of Christ and the observance of His [moral] law; though walking in darkness they think they still enjoy the light.

Cyprian

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Low fat, Poultry ent	9	servings

INGREDIENTS

2	ts	Paprika
2	ts	Ground pasilla chiles
2	ts	Salt
1	ts	Ground cumin
1	ts	Garlic powder
1	ts	Ground ginger
1	ts	Onion powder
1	ts	Ground dried ancho chile peppers
1	ts	Dried tarragon leaves
1/2	ts	Ground allspice
1/2	ts	Cayenne pepper
1/2	ts	Black pepper
1/2	ts	White pepper
2		Bay leaves
4		Mirlitons; (also called chayote)
1 1/2	lb	Extra lean ground turkey
1	tb	Olive oil
2	c	Onions; chopped
2	c	Green bell peppers; chopped
1/2	lb	Feta cheese; crumbled
1/4	c	Cornmeal
4		Fresh jalapeno chiles; thinly sliced
1/2	lb	Soft farmers cheese; shredded

INSTRUCTIONS

SEASONING MIX
MIRLITONS
I HALVED THE RECIPE FIRST.
Combine the seasoning mix ingredients in a small bowl and set aside.
Boil the mirlitons until they are tender when pierced with a fork, about 30
minutes. Cut them in half, remove the seeds, and dice them into 1/2" cubes.
Mix the ground turkey with 2 tbsp of the seasoning mix.
Preheat the oven to 350°F.
Heat the oilve oil in a heavy 5 qt pot over high heat just until the oil
begins to smoke, about 4 minutes. Add the seasoned turkey and cook,
stirring to break up the lumps, until nicely browned, about 8 minutes. Add
the onions, bell peppers, mirlitons, and remaining seasoning mix. Cook,
stirring occasionally and enjoying the great fragrance, for 20 minutes,
then stir in the feta cheese and cornmeal. Cover and cook for 3 minutes,
then transfer the mixture to a 9x13 inch casserole dish. Layer the top of
the dish evenly with the jalapeno peppers and sprinkle with the farmers
cheese. Bake until the cheese is golden brown and bubbly, about 25 minutes.
Serve hot.
NOTES : Risa's Notes: To make this even lower in fat (I just changed from
ground beef to extra lean ground turkey), cook the turkey meat in some
chicken broth instead of oil, or cook it in less oil and then take it out
and let it sit on paper towels to remove more of the fat. I also cut the
olive oil from 2 tbsp to 1 tbsp. If you want you can try using some lower
fat cheeses too, ones that melt well.
* I also used a serrano along with the jalapenos.
Recipe by: Adapted from Fiery Foods That I Love by Paul Prudhomme
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jul 12, 1999,
converted by MM_Buster v2.0l.

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