2 medium chayotes, peeled and sliced
1 tablespoon butter
1 tablespoon corn oil
1 teaspoon salt
Procedure: Blanch the chayote slices
in boiling water for 2 minutes
Drain and set aside.
Heat the butter and oil.
Add the chayote and saute over high heat
until it turns lightly golden.
Sprinkle with salt and pepper.
