| 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.”