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Christophene Au Gratin

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TasunkaWitko View Drop Down
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    Posted: 05 March 2010 at 13:50

Christophene Au Gratin    

2-3 large christophenes (mirlitons or chayote squash)  
2 oz. butter  
1 onion  
salt and pepper  
4 oz. grated cheese  
1 oz breadcrumbs  
1. Put the christophenes in a large saucepan of lightly salted water and bring to the boil. Parboil for 20-30 min, or till they are slightly soft. Remove and cool.

2. Cut each in half lengthways and carefully scoop out the pulp, leaving the shells intact. Chop and mash the pulp, and reserve the shells.

3. Heat the butter in a small frying pan and add the onion. Cook till soft and transparent. Season to taste with salt and pepper and stir in the christophene pulp. Cook gently over low heat for 2 min. Stir in half of the grated cheese.

4. Pile the christophene and onion mixure into the reserved shells and top with the remaining cheese and breadcrumbs. Place on a baking sheet and cook in a prepared oven at 350f for 15-20 min, till delicately browned. 

Recipe Source: Hamlyn Essential Caribbean
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