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Chayotes Maria
submitted by food.chat 10 servings 6 medium chayotes, washed 1/3 cup flour 3 cups skim milk 1 cup evaporates skim milk 1/2 cup low fat sour cream 11/2 tablespoons chopped fresh parsley 3 scallions, minced pepper to taste small amount of salt (optional) In a large saucepan, bring 4 quarts of salted water to a boil. Add the chayotes, cover, and cook until they are tender when pierced with a skewer, about 30 minutes. While the chayotes are cooking, prepare the sauce. In a small bowl, whisk together the flour and 1/2-cup of skim milk until smooth. In a large non-aluminum saucepan, stir together the remaining skim milk and the evaporated skim milk. Bring to a simmer over medium heat. Very gradually whisk in the flour mixture. Stir until the sauce boils and thickens. Reduce the heat to very low and cook for 2 minutes, stirring occasionally. Stir in the sour cream, parsley, and scallions and season to taste with salt (optional) and plenty of pepper. Drain the cayotes and cut into 1/4-inch thick slices. Put the sliced chayotes in a serving bowl, pour the sauce over, and serve immediately. Serve with roast pork loin, carrots, and potatoes. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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