PAPAYA LIQUEUR
- 1 Papaya
- 1 cup Vodka
- 1 sm Lemon wedge, scraped peel
- 1/4 c Sugar Syrup, optional to taste
Look for medium-sized papaya (slightly larger than a pear) with
smooth, un-bruised skin, and a fruity aroma. Cut papaya in half,
remove seeds, and peel skin. Cut in medium chunks and place in vodka
with lemon peel (twist to release flavor). Let steep for 1 week.
Strain and squeeze fruit, extracting juice. If desired, add sugar
syrup. Store for 3 weeks. Yield: 1 pint
Source: pastrywiz.com
BAKED STUFFED PAPAYAS
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 1 pound ground beef
- 1 (16-ounce) can whole tomatoes, drained
- 1 jalapeno chile, finely
chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 papayas (about 12 ounces each)
- 2 tbsp Parmesan cheese, grated
Cook and stir beef, onion, and garlic in 10-inch skillet over medium
heat until beef is light brown. Drain; stir in tomatoes, jalapeno
pepper, salt and pepper. Break up tomatoes with fork. Heat to boiling.
Reduce heat; simmer uncovered, until most of the liquid is evaporated,
about 10 minutes. Cut papayas lengthwise into halves and remove
seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle
with cheese. Arrange in shallow roasting pan. Pour very hot water
into pan to within 1 inch of tops of papaya halves. Bake, uncovered,
at 350 degrees until papayas are very tender and hot, about 30 minutes.
Yield: 4 servings
From: Betty Crocker Regional and International Recipes - out of print
Source: homecooking.about.com
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