Stewed chayote
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chayote; peeled | |
| ¼ | cup | Olive oil |
| 1 | large | Onion; diced |
| 3 | Garlic cloves; minced | |
| 2 | Tomatoes; cored, seeded, | |
| ; and diced | ||
| ½ | cup | Water |
Directions
Quarter the chayote and remove and discard the center seeds. Cut into ¼-inch slices. Bring a large pot of salted water to a boil, add the chayote and boil for 5 minutes. Drain. Heat the olive oil in a large skillet over moderate heat. Cook the onions until translucent, about 5 minutes. Then add the garlic and cook 1 to 2 minutes longer. Add the chayote, tomatoes and water. Bring to a simmer, cover and cook over low heat 10 minutes. Serve immediately. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6140 broadcast 08-29-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-31-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.