Recipe - Merliton Farci (Stuffed Merliton)

4 Merlitons
One half pound Ham; finely chopped
1 pound Shrimp; boiled, peeled,
ground
1 small Onion; ground
2 Cloves garlic; ground
2 Sprigs thyme
2 Bay leaves
1 tablespoon Parsley; chopped
Salt & pepper to taste
One half Loaf stale french bread
One fourth pound Butter
Pimento strips
Sprigs of parsley

Wash merlitons well. Parboil until tender. Half; scoop out center and save
shells. Mash inner pulp well. Place in a skillet with butter that has been
melted. Add ham, shrimp and seasoning (onion, garlic, thyme, bay leaves and
chopped parsley); simmer 20 minutes. Soak bread in water and press dry. Add
to the above mixture; add salt and pepper. Cook 10 minutes over low flame,
stirring constantly. Fill shells with stuffing; sprinkle with bread crumbs
and dot with butter. Bake in a 375 degree oven. Serve with a pimento strip
and sprig of parsley on top. Serves 8. *May substitute squash for
merlitons.

CORRINE DUNBAR'S

ST. CHARLES AVENUE

NEW ORLEANS, LA

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.