| old Slippers (chancletas - Costa Rica) 3 (3/4 To 1 Pound) Chayotes
1 Tablespoon Unsalted Butter
1/2 Cup Coarsely Grated Mild White Cheddar,
Monterey Jack Or Muenster Cheese
1 Tablespoon Half-and-half
1/4 Cup Chopped Walnuts
1/4 Cup Seedless Golden Raisins
1 Teaspoon Granulated Sugar
1 Teaspoon Vanilla Extract
1/4 Cup Finely Grated Parmesan Cheese
2 Teaspoons Seasoned Bread Crumbs drop Chayotes Into A Large Pot Of Boiling Water. Reduce Heat, Cover And Boil Gently Until They Are Very Tender When Pierced With A Fork, About 45 To 50 Minutes. carefully Remove Them From The Pot With A Slotted Spoon Or Tongs To A Colander And Drain. when They Are Cool Enough To Handle, Cut Cooked Chayotes In Half Lengthwise. Remove Flat Seeds And Any Surrounding Tough Fiber With A Paring Knife. Scoop Out The Pulp With A Sharp Spoon Into A Large Mixing Bowl, Taking Care To Preserve The Skin And 1/2 Inch Of Pulp To Form Shells. Set The 6 Shells Aside. purée The Pulp In A Food Processor Or Electric Blender, Return It To The Mixing Bowl, And Stir In The Butter, Grated Cheese, Half-and-half, Raisins, Sugar And Vanilla Extract. Carefully Spoon The Filling Into The Reserved Chayote Shells. Sprinkle The Parmesan Cheese And Bread Crumbs Over The Filled Shells. Bake Them In A Baking Dish At 375 Degrees F For 15 To 20 Minutes, Or Until The Tops Of The Old Slippers Are Golden Brown. serves 3 As An Entrée Or 6 As A Side Dish. |
