Recipe - Vegetable Strudel (Bon Appetitjuly 1983)

2 md Chayote Fruit; (8 Oz Each)
1 cup Mushrooms, Fresh; Sliced
One half cup Sweet Red Pepper; Chopped
1 Clove Garlic; Minced
1 tablespoon Margarine
1 One half cup Whole Grain Bread Crumbs;
Toasted*
One half cup Parmesan Cheese; Shredded
1 Egg; Beaten
2 tablespoon Cilantro; Snipped
1/8 teaspoon Salt
1/8 teaspoon Pepper
One fourth teaspoon Instant Vegetable Bouillon
Granules
One fourth cup Water

Halve Chayote lengthwise. Place halves in enough cold salted water to
cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes
or until tender. Drain.

When cool enough to handle, remove seed. Scoop out and reserve pulp to
within One fourth inch of skin. Invert shells; set aside to drain. Chop pulp,
drain. If necessary, squeeze pulp between paper towels to remove excess
liquid. Set aside.

Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper,
onion and garlic in hot margarine till tender but not brown. Remove from
heat. Stir in Chayote pulp, toasted bread crumbs, 1/3 cup of the parmesan
cheese, eggs, cilantro, salt and papper. Dissolve the bouillon granules in
the water; stir into stuffing. Spoon stuffing into Chayote shells.

Place shells in a 2 quart square baking dish. Cover and bake in a 350
degree oven about 25 minutes or till heated through. Sprinkle with
remaining parmesan cheese. Bake for 3 to 5 minutes more till cheese melts.
Makes 4 servings.

* To toast bread crumbs, spread them in a single layer in a shallow baking
pan. Bake in a 350 degree oven about 8 minutes or till toasted.
NOTES : Chayote (chawYOTEee) is a pear shaped squash with a moist pulp
that tasts like a cross between an apple and a cucumber. Look for
small, firm, unblemished chayotes and store them in a plastic bag
in your refrigerator for up to 2 weeks.