You may see mirlitons in the store and wonder what they are. They're known by many names. The French pronounce them "millie-taa". Mirlitons are also called vegetable pears, chayote squash or mango squash. Whatever you call them, the vegetable grows on a vine which is often attached to a fence or trellis. They taste like squash and are often cooked like squash. When selecting mirlitons pick small, firm, and unblemished mirlitons.

STUFFED MIRLITONS:

6 lg. mirlitons
1/2 c. chopped celery
1/2 c. chopped onions
1/2 c. chopped green pepper
1/2 tsp. minced garlic
1/4 c. butter, melted
1 1/2 c. seasoned bread crumbs
1 tbsp. chopped green onions
1 tbsp. chopped parsley
1/2 tsp. sugar
A little Worcestershire sauce (about 1/4 tsp.)
A little hot sauce or red pepper to taste
1 egg yolk, slightly beaten
3/4 tsp. salt
A little white pepper (black pepper can be used but it doesn't look as nice)
1/4 c. seasoned bread crumbs
2 tbsp. butter, melted
To garnish use paprika & fresh parsley

Wash mirlitons; place in a pot, cover with water and bring to a boil. Cover, reduce heat and simmer 35 minutes or until tender. Drain and cool slightly. Cut in half lengthwise. Discard seeds; scoop out pulp, leaving 1/2 inch shell. Place pulp in large bowl and mash or use food processor for about 30 seconds or until smooth. Set aside.

Saute celery, onion, green pepper and garlic in 1/4 cup melted butter until crisp-tender. Add mirlitons and 1 1/2 cups bread crumbs and next 8 ingredients. Mix well.

Fill mirliton shells with stuffed mixture. Combine 1/4 cup bread crumbs and 2 tablespoons melted butter in a small bowl. Mix well; sprinkle on top of stuffing. Bake at 350 degrees for 20 minutes or until heated. Garnish, if desired. Yield: 12 servings. Shrimp, crabmeat, ham, chicken or ground beef may be sauteed and added to stuffing if desired.