Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chayote Squash, Each
Pricked 4 Times w/the
Tip of a Sharp Knife
4 tb Sweet Butter
2 ts Sweet Butter
1 Onion, Peeled Sliced
1 cl Garlic, minced
1 tb Parsley, minced
1/2 ts Dried thyme
1 c Milk
1/2 ts Salt
Pepper
Cayenne
1 c Gruyere, grated
1/2 c Fine dry bread crumbs

NOTE: Cooking times assume the use of a standard (575-700 watt)
microwave oven and quantities for 4 servings - adjust cooking times
for differences. Cook the chayote, uncovered, at 100% for 7 minutes.
Remove from the oven. Let cool. Scoop out the flesh. Reserve the
shells and flesh. Melt the first measure of butter in a (10") quiche
dish, uncovered, at 100% for 2 minutes. Add the onion and garlic.
Stir to coat thoroughly. Cook, uncovered, at 100% for 4 minutes. Add
the parsley, thyme and the reserved chayote flesh. Cook, uncovered,
at 100% for 5 minutes, stirring twice during that time. Stir in the
milk. Continue stirring until the milk is completely absorbed. Stir
in the salt, pepper and cayenne. Cook, uncovered, at 100% for 2
minutes. Preheat a conventional broiler, placing the rack in the very
highest position. Divide half of the chayote mixture equally between
the chayote shells. Divide the Gruyere equally and spread over the
chayote mixture. Divide the remaining chayote mixture equally among
the shells, spreading it over the layer of Gruyere. Place the stuffed
chayote on the broiler pan. Sprinkle bread crumbs over.Dot with the
second measure of butter. Broil until brown and bubbly. Serve hot.

Joel
Submitted By JIM WELLER On 07-25-95

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