INGREDIENTS

2 medium sized merlitons
1/2 pound or 1 cup ground beef
1/2 teaspon salt
1/4 teaspoon cayenne
1 small onion, finely diced
1/2 cup cooked rice
2 tablespoons bread or cracker crumbs
Butter

INSTRUCTIONS

Cut merlitons in half lengthwise; cover with salted water in a pot with a tight fitting lid. Reduce heat to simmer; cook until tender, approximately 30 minutes. Do not overcook.
With a teaspoon, discard seed, scoop out pulp and set aside, leaving a 1/4 inch shell. Place shell on a shallow greased baking dish. Preheat oven to 350 degrees.
Cook meat and onion with seasoning until tender. Should add water and stir occasionally, brown lightly. Add merliton pulp, cook 10 minutes longer; blend in the rice. Season again to taste.
Fill shells with the mixture, sprinkle top with crumbs, dot with butter. Bake 15 or 20 minutes.
COOKING TIP: If you desire a casserole, or if the merlitons are too large, peel and dice the merliton. Cook until tender, drain, and combine with meat mixture. Can serve from top of the stove or pour in a baking dish. Sprinkle with crumbs.
COOKING TIP: Instead of ground meat, can use leftover cooked meat ground; sausage, ham, pork, shrimp or crabmeat. This makes a delicious dish for the main course.

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