Baked Stuffed Papaya
|Ground coriander seed||1⁄2 Teaspoon|
|Chopped chutney||6 Tablespoon|
|Golden raisins||6 Tablespoon|
|Ground cumin||1 Teaspoon|
|Thinly sliced water chestnuts||1 Cup (16 tbs)|
|Cottage cheese||3 Cup (48 tbs)|
|Cream cheese||3 Cup (48 tbs)|
|Ripe papaya||6 , cut in half and seeded|
|Dry vermouth||2 Tablespoon|
|Curry powder||2 Teaspoon|
Combine the coriander, cumin, cottage and cream cheeses, vermouth, curry and chutney and mix thoroughly to blend well.
Add the raisins and water chestnuts and mix to blend.
Use to fill the seeded papaya halves.
Cover tightly and refrigerate.
NOTE TO COOK: To carry to party, wrap tightly with plastic wrap on serving dish or carry in storage container and arrange on serving dish at party.