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Yes Carol, that recipe is the super easy method. Kinda cheating, as it tastes even better if you make a true béchamel sauce. Layering the cheese as you add the chayote slices would be good too.  To me, it tastes kinda like a squash, but firmer? Mushier potatoes? Lol.... I don't know, add cheese and cream to anything, made by a French chef..and it's great! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> http://blog.syracuse.com/entertainment/2010/01/chayotes_make_a_fine_addition.html
"It is good to do nothing all day, and then to rest"
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