0
(0)
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 Onion, ground
2 Cloves garlic, ground
2 Sprigs thyme
2 Bay leaves
1 T 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:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?