Mirliton Dressing
This delicious
recipe was donated by Brenda Marinello, a New Orleans native and
science teacher at St. Catherine of Siena's Junior High--a school
now being connected to the internet!
Ingredients:
- 4 Mirlitons
- 1 onion,
chopped or..
- 1 bunch
green onions, chopped or both!*
- 4-5 toes
garlic, minced (or more)*
- 1/2 cup
chopped parsley*
- 1/2 cup
celery, and green pepper*
*you may vary these amounts
- olive
oil or margarine
- 1 cup
Progresso Italian bread crumbs*
- 1 cup
freshly grated Romano cheese*(I use my food processor to
grate cheese)
- 1 lb.
of fresh shrimp, peeled and cut into pieces
- 2 tsp
oregano, 4 tsp thyme, salt, pepper to taste and about 2-3
bay leaves
Cooking
Instructions
-
Boil
mirlitons whole until tender...but not mushy.
-
Peel,
if necessary; remove seed in center and cut into cubes.
Set aside.
-
Reserve
boiling liquid
-
In
a large pan, saute vegetables in oil or margarine until limp;
add shrimp.
-
Cook
until shrimp are pink -- about one minute
-
Add
chopped mirlitons with oregano, thympe, salt, pepper, and
bay leaves.
-
Add
breada crumbs (about 3/4 cup).
-
Add
3/4 cup grated Romano cheese. Stir well.
-
Add
liquid from boiling mirlitons to loosen.
-
Place
in a greased casserole dish.
-
Sprinkle
with 1/4 cup bread crumbs, then 1/4 cup grated cheese.
-
Dot
with piecs of margarine.
-
Bake
at 375 until bubbly.
-
Brown
top under broiler.
You may freeze it before or after baking.
Enjoy the taste of New Orleans!
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