pumpkin

Over 95% of all pumpkins grown are used for jack-o'-lanterns at Halloween. Some of the larger pumpkins can weigh hundreds of pounds. Jack-o'-lantern pumpkins are much too stringy for eating purposes. However, the seeds removed from the inside prior to carving your pumpkin can be eaten when properly prepared.

For cooking purposes, the smaller "sugar" pumpkins are used. They are much smaller, sweeter and not as "grainy" or "stringy."

To prepare your pumpkin, after washing, you can steam, boil or bake it. Peel the pumpkin and cut into 1-2 in ch chunks. Steam for 15-20 minutes or cook in boiling water for about 8-12 minutes. The meat of the pumpkin can then be pureed for use in cooking and baking.

To bake the pumpkin, cut in half, clean out the seeds and pulp and put flesh side down in a baking pan with a bit of water. Bake for approximately 1 - 1-1/2 hours (or until the flesh is tender) at 350 degrees F.

JUST PLAIN PUNKIN
Wash a 1 1/2-3 pound sugar pumpkin. Cut off the top, saving the lid and the stem for a handle. Scrape out he seeds and pulp. (Save the seeds, we will bake them later!) Wipe out the inside, then brush with melted butter and/or sugar or salt, if desired. Replace the lid and bake in a 350 degree F oven for about 35 minutes. Coat the inside once again with butter, sugar, or salt and bake for another 10-15 minutes or until fork-tender. Slice into wedges and serve.

PUMPKIN SEEDS

To DRY seeds, carefully wash the pumpkin seeds to remove the fibrous pumpkin tissue. They can then be dried in the sun, in a dehydrator at 115-120 degrees F for 1-2 hours or in an oven on warm for 3-4 hours. Stir frequently to avoid scorching.

To ROAST seeds, take the dried pumpkin seeds, toss with about 1 teaspoon of oil per cup of seeds, add salt to taste and roast in a preheated oven at 250 degrees F for about 10-15 minutes.

ORANGE-PUMPKIN PUDDING

4 Slices whole-wheat bread, diced and crumbled in a blender
1/2 Cup milk
1/2 Cup orange juice
1/4 Cup apple juice concentrate
2 eggs
1 banana, sliced
2 teaspoons cinnamon
1 Cup cooked pumpkin
Dash of Salt

Place bread crumbs in a square baking dish. Blend together milk, orange juice and apple juice concentrate. Add eggs, banana slices, cinnamon, pumpkin and salt. Blend again. Add the mixture to the bread crumbs. Stir together. Bake at 350 degrees F ofr 50 minutes. Serve slightly warm. Makes 8 servings.

Rich Stew In A Pumpkin
1 large pumpkin
Melted butter
Sugar
2 large onions, chopped
4 large garlic cloves, chopped
Olive oil
3 pounds chuck steak, cubed
1 pound tomatoes, peeled and chopped
1 tablespoon tomato paste
3 1/2 pints beef stock
Bouquet garni
1 heaping teaspoon dried oregano
Salt and pepper
2 pounds sweet potatoes, peeled and cubed
2 pounds white potatoes, peeled and cubed
2 pounds raw pumpkin, cut in chunks
2 cans sweet corn
12 canned yellow peach halves, sliced
Syrup from canned peaches

To prepare the pumpkin, cut a lid from the top but don't remove the stalk. Discard the fibers and seeds and scoop away the solid flesh, leaving a sturdy wall of pumpkin, being careful not to pierce it. Measure out 2 pounds of the pumpkin flesh for the stew. Brush the inside with melted butter and sprinkle lightly with sugar. Replace the lid and set the pumpkin aside on a baking sheet.

Cook the onion and garlic in a little oil until soft but not browned. Transfer to a large saucepan. Brown the beef in the oil and add it to the onion mixture in the saucepan. Add the tomatoes, tomato paste, half the stock, the bouquet garni, a little salt and plenty of pepper to the meat and onions. Cover and simmer until the meat is almost cooked (about 1 hour).

At this time, put the pumpkin shell in the oven at 375 degrees. Leave it for 30 minutes, or longer if the walls are thick. But be careful not to collapse the walls. You can use a large casserole as a support for the walls.

Add the sweet potato, potato and pumpkin to the saucepan and cover with more stock. Return to a boil and simmer for 20 to 30 minutes, or until the meat is tender, the potatoes are cooked, and the liquid is thickened with the dissolved pumpkin.
Stir in the sweet corn and peaches and simmer for another 15 minutes. Taste, correcting the seasoning and adding a little of the peach syrup. Remover the bouquet garni and discard. Ladle the stew into the pumpkin and put back into the oven for 10 to 15 minutes and serve. Makes 6 to 8 servings.

PUMPKIN BISCUITS

1 1/2 C Flour
3 tsp baking powder
1 tsp salt
1/4 C sugar
1 tsp cinnamon
1/2 tsp allspice
1/3 C butter, cold
3/4 C pureed pumpkin, cooked or canned
3/4 C milk

Sift flour into mixing bowl. Stir in remaining dry ingredients. Cut in butter with pastry blender until mixture is crumbly. Stir in pumpkin and milk to form a soft dough. Roll out on floured surface to 1/2 inch thickness. Cut out biscuits with biscuit cutter. Place on greased baking sheet. Bake at 450 degrees F for 15-20 minutes. Makes 24-30 biscuits.