Chayotes Maria

submitted by

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.
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:

-- 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.