MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chayote Relleno
  Categories: Mexican, Desserts, Ceideburg 2
       Yield: 6 servings
  
       3 sm Chayotes (about 6 ounces
            -each)
     1/2 c  Almonds
     1/2 c  Sugar
       3    Eggs
       1 tb Brandy
       1 ts Vanilla
       2 tb Milk or cream
         pn Nutmeg
   1 1/2 c  Sponge cake or pound cake *
     1/2 c  Golden sultana or black
            -raisins
       3 tb Slivered almonds
       1 c  Softly whipped cream,
            -barely sweetened
  
   * crumbled into fine crumbs, plus 2 tablespoons for topping (see note)
   
   This is a use for chayote that I would never have thought of, but it
   sounds really good.
   
   I love to shock people with the unexpected, such as serving these
   stuffed chayote shells for dessert.  In this recipe, chayote’s
   delicate texture and taste combine with almonds, sugar, brandy, eggs,
   cream, raisins and sponge cake to make an elegant pudding-like
   filling for the pale-green shells. They are absolutely delicious and
   something you might have been served in one of the fine old
   households of colonial Mexico.
   
   Cut the chayote in half lengthwise and steam for 35 minutes, or until
   just tender.  Do not overcook++you don't want the shells to collapse
   when you scoop them out.
   
   Meanwhile, combine the almonds and sugar in a food processor and grind
   until the almonds are fairly fine.
   
   Preheat oven to 375F.
   
   When the chayote is cooked and cool enough to handle, remove the
   seed, and scoop out the pulp, leaving a 1/2-inch-thick shell.  Set
   aside.
   
   Place the chayote pulp in the processor with the ground almonds; add
   eggs and process to a puree.  Add the brandy, vanilla and milk or
   cream. Blend. Pour mixture into a bowl and stir in nutmeg, cake
   crumbs and raisins.
   
   Spoon the pudding mixture into the chayote shells (you will have
   about 1 1/2 cups left over) and place them in a greased baking dish.
   
   Sprinkle slivered almonds and reserved cake crumbs over the tops.
   Bake stuffed shells for 30 minutes.  Pour remaining pudding mixture
   into a greased loaf pan and bake for 25 minutes.
   
   Serve warm, topped with whipped cream.
   
   Serves 6 lucky people. (The pudding loaf serves 4.)
   
   NOTE:  I cheat and buy a frozen pound cake to use for this recipe.
   
   PER SERVING:  420 calories, 10 g protein, 54 g carbohydrate, 20 g fat
   (7 g saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.
   
   From an article by Jacquiline Higuera McMahan in the San Francisco
   Chronicle, 6/2/93.
   
   Posted by Stephen Ceideberg; June 4 1993.
  
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