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The Whole Enchilada, Issue 008 -- Not Your Usual Pumpkin Recipes
October 26, 2004
The Whole Enchilada, Issue #008
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Issue # 008, October 26, 2004
Not Your Usual Pumpkin Recipes
What's cooking this month ...
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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 MonthMention 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.
DirectionsCut 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 CasseroleIn a hurry? Kids getting restless? This quick and simple casserole can be prepared as either an appetizer or main course.
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.
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.
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.
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