Topped with a high halter neckline and draped detailing for a refined touch
for the top 1 egg, beaten Directions: In a large pot, boil the mirlitons for one hour or until tender Drain and cut each in half, then carefully scoop out the seeds Chop the mirlitons into small pieces and reserve In a heavy bottomed pot or Dutch oven on medium heat, add onions, bell peppers, and celery and cook until limp about 20 minutes Add garlic for 1 minute Add shrimp and cook for 10 minutes Add ham and cook for 10 minutes Add mirliton, green onions, parsley, Worcestershire, salt, Creole Seasoning, and cayenne pepper Fold all ingredients together and cook for 5 minutes Add the bread crumbs a little at a time, when it gets difficult to stir and the dressing starts to thicken up, you have the correct amount of bread crumbs Cut the heat and allow the dressing to sit for 5 minutes Then add the beaten egg, fold into the dressing Transfer the dressing into a casserole dish Sprinkle with extra bread crumbs and dot with butter Bake at 350 degrees for 20 minutes Tips and Tricks: When you are removing the seeds of the mirliton, it is important to get the membrane that surrounds the seed also, It is filmy and should be removed
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Boat neck, sleeveless, bow tie detail on shoulders, fitted bodice, slim skit, 1" belt
