| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground meat |
| 2 |
tb |
Oil |
| 1/2 |
c |
Onions; chopped |
| 1 |
tb |
Bell pepper; chopped |
| 2 |
c |
Mirlitons; chopped |
| 1 |
tb |
Parsley; chopped |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Bread crumbs |
| 2 |
tb |
Butter |
| 1/2 |
lb |
Fresh shrimp (optional; substituted for the meat) |
INSTRUCTIONS
Brown meat in oil; add onions, bell peppers and mirlitons, cook slowly
until well done, about 30 minutes. Butter 1 quart casserole dish; fill with
mirliton mixture, mixing in parsley. Top with bread crumbs and dot with
butter. Bake at 350 degrees for 20 minutes. Serves 4.
Variation: Shrimp may be substituted for meat. Use 1/2 pound fresh shrimp.
Add when mixture is poured into baking casserole.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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