Stewed chayote

Yield: 6 servings

Measure Ingredient
6 \N Chayote; peeled
¼ cup Olive oil
1 large Onion; diced
3 \N Garlic cloves; minced
2 \N Tomatoes; cored, seeded,
\N \N ; and diced
½ cup Water

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@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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