[Sca-cooks] Chayote: the recipes

[Sandy mensik]

 It is in the squash family. It is about the size of a
medium green pear and has a crease along one side much
like an apricot has.
 At the Walmart I work at they cost about $1.00 each.
 Lady Cassandra
--- Ann Sasahara <ariann at nmia.com> wrote:
> "Mark.S Harris" wrote:
> > I am considering this recipe for later this week,
> but I'm not sure
> > what a "Chayote" is. I think this may be the pale,
> round, greenish
> > pepper thing with a thin papery skin that I've
> seen in the grocery,
> > but I'm not sure. So, can someone tell me what a
> Chayote is? And just
> > in case I can't find one, some possible
> substitutes?
>
> Hmm, that would be a tomatillo.  Here in New Mexico
> we also have purple
> ones, the "purpur de milpa" heirloom variety.
>
> Chayotes (Sechium edule) are vegetables common in
> Central America.  There
> is the dark green Huisquil and the lighter, rounder,
> blander Perulero.
> Use the Huisquil.  They are used in salads, side
> dishes and desserts. A
> side dish and a dessert recipe follow:
>
> Guiso de Elote con Chayote (Corn and Chayote Saute)
>
> 4 ears corn
> 1/4 c onion, chopped
> 3 cloves garlic, crushed
> 2 Tb butter
> 3 chayotes, peeled, cubed, 1/4 inch (about 3 c)
> 1/2 tsp salt
> 1 tsp sugar
> 1 c milk
> 1 Tb cilantro, fresh, chopped (or 1 tsp dried herb)
>
> scrape kernals off the cobs. Fry onion and garlic in
> the butter for 2
> mins. Add kernals and chayotes.  Stir fry for 1 min.
>  Cover and cook for 5
> mins.
>
> Add salt, sugar, milk, cilantro. Simmer over low
> heat for 8 min or until
> the chayote is soft.  Serve it forth warm with
> poultry.
>
> Chancletas (Sandals) -- stuffed dessert chayotes
>
> 3 chayotes
> 4 c water
> 2 tsp sugar
> 1/4 tsp cinnamon
> 3 egg yolks
> 1 Tb almonds, blanched, chopped
> 1 Tb raisins, chopped
> 1/4 c sherry
> 1 Tb butter
> 1-2 Tbs sweet cookie crumbs (graham crackers)
>
> cook chayotes whole in the water for 30 min or until
> they are soft.  Half
> and scoop out the pulp to make little "shoes" (Yes,
> this is why this
> dish is called "sandals").
>
> Mix the pulp with sugar, cinnamon, egg yolks,
> almonds, raisins and sherry.
> Melt the butter in a skillet and heat the pulp for
> 10 mins over low heat
> to evaporate some of the liquid.
>
> Stuff the chayote "shoes" with the pulp mixture and
> sprinkle w/ cookie
> crumbs.  Arrange your shoes in a greased baking dish
> amd brown them in an
> oven at 350 F for 20 mins.  Serve them forth warm.
>
> Enjoy,
>
> Ariann
>
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