The Starving Artist :: Mirlitons or Chayotes

:: If you're afraid of butter, 
use cream. ::
- Julia Child

For as long as I can remember, Mr. Bordelon grew mirlitons on an arbor he constructed just in front of his carport.  There was always an over abundance of these "Aligator Pears", and as Mr. Bordelon was a generous man, he provided the neighborhood with more mirlitons than most of them cared to eat.  For the entire month of November, his wife, Miss Adelaide, secretly called "That Lady" by MaMere, which is a whole other story, pickled, chopped and stuffed the heck out of them.  My sister and I can attest to Miss Adelaide's competence with this wrinkled vegetable.  Throughout our childhood, we ate at least one meal a week at any given neighbors' home and without a doubt, Miss Adelaide Bordelon would have been crowned Miss Mirliton had such a title existed.  

Miss Adelaide's Mirliton Casserole
Servings : 8

Ingredients

• 3 mirlitons
• 1/2 lbs of large shrimp, chopped (crabmeat is equally delicious)
• 1 stick of unsalted butter, melted
• 1 cup bread crumbs, unseasoned
• 1/4 cup of Italian salad dressing
• 1/4 cup of water
• 1/4 cup of olive oil 
• 1 large red bell pepper, chopped
• 1 large white onion, chopped
• 2 tbls of minced parsley  
• 1 garlic toe, smashed
• 1/2 cup of shredded cheese, any type
• 2 large eggs, beaten 
• Cajun seasoning to taste

In a large pot, boil the mirlitons for 40 minutes, until soft.  Remove and allow to cool.  Preheat your oven to 350.

Mix the breadcrumbs and melted butter, and set aside.  Mix all other ingredients in a large bowl, allowing room for the chopped mirlitons.  Once the mirlitons have been mixed in with the other ingredients, add half of the breadcrumbs and melted butter.  Stir everything together one last time and place in a greased casserole dish.  Sprinkle the top of the casserole with the reserved portion of breadcrumbs and melted butter.

Cover with aluminum foil and bake for 40 minutes.

YUM!

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