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The Whole Enchilada, Issue 008 -- Not Your Usual Pumpkin Recipes
October 26, 2004

The Whole Enchilada, Issue #008

The Food Lover's E-zine

The Whole Enchilada is the source of info for Mexican food lovers, grill meisters, smoked fish connoisseurs and anyone who loves cooking food of any kind.

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The Whole Enchilada

Issue # 008, October 26, 2004
Not Your Usual Pumpkin Recipes
What's cooking this month ...
  • Wow ... 600 subscribers - Thanks!
  • It's pumpkin time again
  • Recipe of the month
    • Pumpkin Goulash
    • Easy Pumpkin Casserole
  • Visitor Submitted Recipes
    • Johnye's Chess Pie

Wow ... 600 Subscribers

Thank you! As of this week, the circulation of The Whole Enchilada is over 600.  It's amazing how much satisfaction and additional motivation publishing this e-zine gives. 

My goal is to meet the needs of all of my subscribers - please let me know if you have any special requests and how well The Whole Enchilada meets your needs.

If you ever wanted to create your own website for whatever reason - a hobby, family photos, your favorite social/fraternal organization, or even your own small business ... but thought that it was too complicated, it's not.

My passion for food & cooking got me started and I am forever grateful to you, my subscribers, for giving me the opportunity to share. 

I would like to return the favor - if you are interested in creating a website or are just curious, I would be happy to answer any questions.  It really is a lot easier than most people think. 

You can use the contact info at the end of the e-zine. 

It's pumpkin time again

Halloween is just around the corner and that means ... pumpkins!  After you've carved your jack o' lantern, what to do with all of that good stuff that was on the inside? 

Most people just throw it in the trash or on the compost pile, but it's a shame to let all of that delicious pumpkin go to waste.  Everyone has seen lots of pumpkin pie recipes - in Germany, some folks also make pumpkin soup.

This month's recipes are a couple that you've probably never had or even thought of before.  Decide for yourself if these are Halloween tricks or treats.

Recipe of the Month

Mention the word goulash and people usually imagine a hearty Hungarian meat dish with lots of paprika.  This recipe uses pumpkin, apple, & thyme instead of the traditional tomatoes and paprika for a light, fall flavor.

Pumpkin Goulash

Serves 4

1 lb


fresh pumpkin

1 Tbsp fresh thyme

1 lb


pork shoulder     nutmeg, ground (garnish)

1 cup

(250 ml)

vegetable broth 2 Tbsp parsley, chopped  (garnish)

1/2 cup

(125 ml)

dry white wine    2   bay leaves



pumpkin seed oil 1 clove garlic



onions     pepper to taste



canola oil     salt to taste



Cut pork into 3/4 inch (1-1/2 cm) cubes and season with thyme and pepper; heat 2 Tbsp of the canola oil in a large skillet, add the seasoned pork, and braise for approx. 5 minutes until golden brown.

Remove meat from the skillet and season with salt to taste. Cover and set aside.

Cut the pumpkin into 3/4 inch (1-1/2 cm) cubes, chop onion very fine, press garlic and set aside.  Add the pumpkin seed oil and remaining canola oil to the skillet and bring to medium heat.

Add the pumpkin, onion, garlic, and bay leaves to the skillet and sauté until onions are soft.  Add the vegetable broth and simmer uncovered for 15 minutes.

Core the apple and cut into small cubes; add with wine to the goulash 5 minutes before end of cooking time.  Serve in bowl or deep plate and garnish with parsley and nutmeg.

Easy Pumpkin Casserole

In a hurry?  Kids getting restless?  This quick and simple casserole can be prepared as either an appetizer or main course. 
Serves 4

2 lbs (1 kg)

fresh pumpkin

1/2 lb (250 g)

brie cheese, with herbs
  parsley, chopped (garnish)

Preheat oven to 350 F (175 C).  Split the pumpkin in half vertically and remove seeds.  Slice the pumpkin into 3/4 inch (2 cm) crescent-shaped wedges.  Slice the cheese into cubes and set aside.

Place the wedges in a casserole dish and cover with cheese cubes.  Place in oven and bake approximately 15-20 minutes.  Remove from oven, garnish with freshly chopped parsley and serve.

Alternate Method

Cut the pumpkin into 1 inch (2.5 cm) cubes instead of wedges.  Place the pumpkin cubes on toothpicks (or metal skewers) with the cheese cubes.  Place the skewers in the casserole dish and bake as above.

Each skewer can have one pumpkin and cheese cube - this is ideal if you plan on serving them as appetizers ... or you can have 3 or 4 on a skewer if you plan on serving as a main course.

Visitor Submitted Recipes

Johnye's Chess Pie

Submitted by Johnye Howard, Texas

A South Texas holiday favorite.  This pie is always in demand in our family and is always served with Thanksgiving and Christmas dinners.

P.S. Thanks, Mama for sharing your closely-guarded secret family recipe.

3 cups (600 g) sugar
8 medium eggs

stick (115 g)

2 cups (475 ml) milk
4 Tbsp (32 g) flour
1/2 tsp (1.75 g) salt
    nutmeg, ground

Beat eggs till frothy.  Mix flour, sugar, and salt; add to eggs with milk.  Melt or cream butter and add to mixture.  Mix thoroughly.

Pour into pie shells; sprinkle nutmeg generously on top of pie filling.

Place in oven and bake at 325 F (165 C) for 60 minutes.

Enjoy your recipes.

Alan Howard
Mexican & Barbecue Recipes

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