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photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

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chop chop mirliton

Ingredients:

  • 1 large mirliton, peeled with vegetable peeler and julienned
  • about 1/4 cup of julienned onion
  • 4 TB butter (NOT margarine)
  • dash of sugar
  • dash of nutmeg
  • pinch of salt
  • some freshly grated black pepper

Not much to it. Saute the onion in 2 TB of the butter until it's clear. Add 2 more TB of butter (or more if you want/need it) and saute the mirliton in the onion. As you cook the veggies, sprinkle in the sugar, nutmeg, salt, pepper. You may feel silly wondering if so little sugar and nutmeg will actually enhance the taste, but I'm convinced that they do. It's ready to serve when the mirliton is starting to brown.

 

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