• 6 merliton (aka chayotes).
• 1 egg.
• 1 lb. ham and/or
• 1 lb. shrimp
• 1 med. onion
• 1 lg toe garlic
• 2 tbsp. parsley
• 1 tsp. thyme
• 1 c. breadcrumbs
• 2 tbsp. olive oil
• salt and pepper to taste

Boil merliton until tender (45 minutes to 1 hour). Let cool, remove seeds, and peel. Chop onion and garlic, and fry off with olive oil (can microwave for 4 minutes on high in casseerole dish). Get a large casserole dish, cube merliton and add to casserole . Add cubed ham to casserole.

Boil shrimp and add to casserole (cut larger shrimp). [IMPT: Save boiling water from shrimp to use later!] Add breadcrumbs, parsley, and thyme to casserole. Whip egg well using some of the water from the shrimp. Mix everythin g together well. If it seems a little dry, add water from the shrimp until moist.

Freeze, refrigerate, or bake immediately. Sprinkle some more breadcrumbs on top if desired and bake at 225-250 for 1 30 minutes.