Chayote salad recipe Cooking method
Chayote salad recipe Ingredients
• Plus 2 tbsps for topping
• 1/2 c Sugar
• 1 c Softly whipped cream, barely sweetened
• 1/2 c Golden sultana or black raisins
• 1 ts Vanilla
• 3 sm Chayotes
• 1 1/2 c Sponge cake or lb cake, crumbled into fine crumbs,
• 1 tb Brandy
• 1 pn Nutmeg
• 1/2 c Almonds
• 2 tb Milk or cream
• 3 Eggs
• 3 tb Slivered almonds
• Step #1 This is a use for chayote that I would never have thought
of, but it sounds really good.
• Step #2 I love to shock people with the unexpected, such as serving
these stuffed chayote shells for dessert.
• Step #3 In this recipe, brandy, sugar, cream, chayote's delicate
texture & taste mix with almonds, eggs, raisins & sponge cake
to make an elegant pudding-like filling for the pale-green shells.
• Step #4 They are abso- lutely delicious & something you might
have been served in one of the fine old households of colonial Mexico.
• Step #5 Cut the chayote in half lengthwise & steam for 35 mins,
or until just tender.
• Step #6 Do not overcook--you don't want the shells to collapse when
you scoop them out.
• Step #7 Meanwhile, mix the almonds & sugar in a food processor/blender
& grind until the almonds are fairly fine.
• Step #8 preheat your trusty oven to 375 degrees F.
• Step #9 When the chayote is cooked & cool enough to handle,
remove the seed, & scoop out the pulp, leaving a 1/2-inch-thick
shell.
• Step #10 Set aside.
• Step #11 Place the chayote pulp in the processor with the ground
almonds; add eggs & process to a puree.
• Step #12 Add the brandy, vanilla & milk or cream.
• Step #13 mix.
• Step #14 Pour mixture into a bowl & stir in the nutmeg, cake
crumbs & raisins.
• Step #15 Spoon the pudding mixture into the chayote shells (you
will have about 1 1/2 c left over) & place them in a greased baking
dish.
• Step #16 Sprinkle top slivered almonds & reserved cake crumbs
over the tops.
• Step #17 Bake stuffed shells for 30 mins.
• Step #18 Pour remaining pudding mixture into a greased loaf pan
& bake for 25 mins.
• Step #19 Serve warm, topped with whipped cream.
• Step #20 Serves 6 lucky people.
• Step #21 (The pudding loaf serves 4.
• Step #22 ) Note: I cheat & buy a frozen lb cake to use for this
recipe.
• Step #23 PER SERVING: 420 calories, 192 mg cholesterol, 54 g carbohydrate,
10 g protein, 141 mg sodium, 20 g fat (7 g saturated), 3 g fiber.
• Step #24 From an article by Jacquiline Higuera McMahan in the San
Francisco Chronicle, 6/2/93.
• Step #25 Posted by Stephen Ceideburg.
• Enjoy the CHAYOTE SALAD recipe
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