Stuffed Mirlitons
 
4 mirlitons
1 cup soft breadcrumbs
1 large onion, finely chopped
1 clove garlic, minced
3 tablespoons butter
1/2 lb shrimp or ham or ground meat, coarsely chopped
1/2 teaspoon salt
Dash black pepper
1 egg, well beaten
1 teaspoon chopped parsley
1 sprig thyme
1/2 cup buttered bread crumbs
 
Simmer mirlitons in salt water until tender, about 1 to 1 1/2 hours. 
Remove, drain and cut in half; remove seeds and carefully spoon out pulp. 
Set vegetable shells aside.
 
Chop pulp and add bread crumbs. 
Saute' onions, garlic and shrimp, ham or ground meat in butter over medium heat until tender, 
about 10 to 15 minutes. 
Stir in pulp, salt and pepper; 
continue cooking for 5 minutes, stirring frequently. 
Cool. 
Add egg, parsley and thyme; mix thoroughly.
 
Rosalie Bourgeois