Genie's Southern Kitchen

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Genie's Southern Kitchen	[email protected]

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Vegetables/Sides : Pumpkin
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Message 1 of 8 in Discussion

From:

Genie· (Original Message)

Sent: 10/4/2007 10:16 PM

Recipes

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Message 2 of 8 in Discussion

From:

Genie·

Sent: 10/4/2007 10:16 PM

From:

lindah© (Original Message)

Sent: 9/30/2007 10:32 PM

BAKED STUFFED PUMPKIN
1 pumpkin, 3-4 pounds
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
6 slices whole wheat bread, toasted and cubed
1 apple, peeled and coarsely chopped
1/2 cup chopped nuts
1/2 cup raisins
1 egg, slightly beaten
2 tablespoons butter or margarine
3/4 cup chicken broth or fruit juice

Wash and dry pumpkin. Cut a large circle around stem; lift out and save. Carefully scrape out the seeds and pulp. Score the inside several times with a knife. Sprinkle inside with salt and pepper to taste. Set aside. In large bowl, combine onion, celery, bread cubes, apple, nuts, raisins, egg, butter and broth. Mix well. Lightly spoon stuffing into pumpkin (do not pack), leaving a little space at top for expansion. Replace lid. Place pumpkin in a 9-by-13-inch greased baking pan. Bake in preheated 350º oven for 1 1/2 hours or until pumpkin is soft to the touch and filling is hot. Serve immediately, scraping some of the soft pumpkin from inside with each serving.

Message 3 of 8 in Discussion

From:

Genie·

Sent: 10/4/2007 10:19 PM

From:

lindah© (Original Message)

Sent: 9/30/2007 10:32 PM

SAVORY STUFFED PUMPKIN
5 to 6 pound pumpkin
1/2 cup chopped onion
1/2 sliced celery
2 tablespoon veggie broth
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
2 slices whole wheat bread, cubed
1/4 cup currants or raisins
16 oz can of whole peeled tomatoes, drained and chopped
2 teaspoons salt
1/4 teaspoon pepper
1 cup unsweetened apple cider

Heat oven to 375º. Cut 1 inch slice off top of pumpkin to make a lid. Remove all the inside stuff.
Cook onion and celery in veggie broth until tender. Stir in remaining ingredients except cider. Fill pumpkin with rice mixture. Pour cider over filling. Cover with pumpkin lid and place in 8x8x2 ungreased pan. Bake about two hours or until pumpkin is tender. Let stand 15 minutes. remove lid and cut into wedges.

Message 4 of 8 in Discussion

From:

Genie·

Sent: 10/4/2007 10:20 PM

From:

Sent: 9/30/2007 10:31 PM

STUFFED PUMPKIN
2 pounds pumpkin
2 apples
1/2 cup pineapple chunks or tidbits
1/2 cup walnuts, broken (can use Grape Nuts so that there's no fat at all)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Wash pumpkin, then cut the top off the pumpkin and remove the seeds. Wash inside of pumpkin, then place cut side down in appropriate sized baking pan and bake at 350º for about 40 minutes or until soft. With a sturdy metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch thick shell. Set aside. Process the apples in a food processor or dice until chunky. Add the remaining ingredients and process until just mixed. Spoon into the pumpkin shell. Place top on pumpkin and bake in 400º oven for 45 minutes or until the filling is heated clear through.

Message 5 of 8 in Discussion

From:

Genie·

Sent: 10/4/2007 10:21 PM

From:

Sent: 9/30/2007 10:30 PM

FRUIT STUFFED PUMPKIN
7" pumpkin (add more ingredients for larger
2 c. peeled and chopped apples
1/3 c. brown sugar
1 tsp. lemon juice
1 c. raisins
1 c. chopped walnuts or pecans
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of ground cloves
Wash and dry pumpkin. Cut off top as for carving. Be sure to cut at an angle so the top won't fall back in.
Scoop out pumpkin "gunk," saving seeds to roast later if so desired. Mix rest of ingredients in a bowl, adding more if pumpkin is larger. Fill pumpkin and replace lid. Bake on cookie sheet 2 - 2 1/2 hours at 350° or until inside of pumpkin feels soft (not squishy) when pierced with a fork. Serve hot or cold. Include some of the pumpkin when serving.
This is good as a side dish with dinner or as a topping for ice cream. Can use white raisins and/or craisins, add different nuts and spices. I added 1 box prepared Stuffing Mix, prepared according to directions, only substituted fruit juice for broth.

Message 6 of 8 in Discussion

From:

Genie·

Sent: 12/4/2007 8:46 PM

From: chadsangel (Original Message)

Sent: 1/12/2007 3:19 PM

Stuffed Pumpkin

1 Cooking Pumpkin, about the size of a volleyball

Mashed Potatoes

1 Lb. Ground Beef

1 Lb. Ground Pork

1 Lb. Ground Lamb

Bells Seasoning

Wine, Water or Ginger Ale

Oven should be preheated at 425 degrees. Core out the pumpkin real good. save the seeds. Make enough mashed potatoes to fill 1/3 of pumpkin and put aside. Brown the pork , beef and lamb together, drain off all the grease. Combine the meat with potatoes real good and add the bells seasoning up to 1/2 box or to taste. Stuff the pumpkin with all the ingredients (any left over put in tinfoil and bake also ). Put the cap on pumpkin. Place in a baking dish. Pierce all over and add the liquid of your choice. Bake in oven 3 - 4 hours or until done. When done, remove from pan, place on a flat dish slice and enjoy. This is a whole meal in its own. The seeds should be washed dried and placed on a cookie sheet. Baked for 30 min at 400 degrees and enjoyed after dinner. Add salt if desired.

Message 7 of 8 in Discussion

From:

Genie·

Sent: 3/29/2008 6:07 PM

From:

Sent: 9/30/2007 10:29 PM

CASSEROLE IN A PUMPKIN
1 sm. pumpkin (7 inch in diameter)
2 c. peeled chopped apples
1 c. raisins
1 c. chopped pecans
1/3 c. sugar
1 tsp. lemon juice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Wash pumpkin, cut lid and scrape out seeds. Combine remaining ingredients in a mixing bowl; toss gently. Spoon mixture into pumpkin shell. Replace lid and place pumpkin on lightly greased cookie sheet. Bake at 350 degrees for 1 hour and 15 minutes. Remove from oven. May be served hot or cold

Message 8 of 8 in Discussion

From:

Genie·

Sent: 4/10/2008 5:07 AM

From:

Genie· (Original Message)

Sent: 4/9/2008 12:04 PM

Saskatchewan Mashed Pumpkin

Description: Quick, easy, and tasty for serving with a main course.

Contributed by: Christina Mader from Saskatchewan, Canada

Ingredients: 3-4 cups Pumpkin, cooked, mashed

1 Onion

2 tbs. Olive Oil

1 Bell Pepper

Salt to taste

Pepper to taste

Preparation Directions:

To cook pumpkin, clean one pumpkin and peel it. Cook until soft.

Then, mash it with a mixer.

Re-heat mashed pumpkin in a large saucepan.

Thinly slice an onion.

Fry the onion in olive oil till brown.

Add browned onions to pumpkins. Mix in.

Add coarse salt and fresh ground pepper to taste.

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