Dinner in a PUMPKIN

• Medium sized PUMPKIN 4-6 lbs.
• 2 Pounds ground beef
• 3/4 Cup chopped green pepper
• 1 Cup chopped onion
• 1 1/2 Teaspoon salt
• 1/4 Teaspoon black pepper
• 3 Tablespoons Worcestershire Sauce
• 1 Can (7oz.) green chilies
• 1 Can cream of chicken soup
• 3 Cups cooked rice
  

Using a sharp knife, cut lid from PUMPKIN and scoop out PUMPKIN seeds and excess membrane with a scraping tool.

In a large skillet, combine ground beef. salt and pepper.

Cook until browned.

Add green pepper and onion.

cook over medium heat until onion is translucent.

Stir in green chili and Worcestershire Sauce.




Stir in Cream of Chicken soup.



Add rice.



Simmer for 5 minutes on low
stirring occasionally.



Place pumpkin on a foil lined pan.
Spoon meat mixture into PUMPKIN.

Put the lid on and cover PUMPKIN with tinfoil

to prevent over browning.

Remove the tinfoil for the last 30

minutes to brown.

Turn oven on 350 and bake for

1-1/2 to 2 hours or until the PUMPKIN is soft.

Doesn't that made a festive display?

To serve, scoop out part of the baked PUMPKIN

along with the meat mixture, onto each plate and ENJOY!

Cinnamon Streusel PUMPKIN Rolls

PUMPKIN Rolls
5-6 Cups Flour
4 Tablespoons Powdered milk
1/2 Cup sugar
2 Teaspoons grated orange peel
1 1/2 Teaspoon salt
1 Tablespoon yeast
1 1/4 Cup water
1 Cup fresh or canned PUMPKIN
1/2 Cup butter

Streusel Topping
1 1/2 Cups Flour
1 Cup firmly packed brown sugar
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
1/4 Teaspoon cinnamon
3/4 Cup butter
1/2 Cup chopped walnuts or pecans (optional)

Glaze
2 Cups powdered sugar
2 Tablespoons butter, melted
1 Teaspoon vanilla
2-3 Tablespoons milk

In a large bowl, combine 1-1/2 Cups flour, sugar, powdered milk, orange peel, salt and yeast. Mix well.
In a small saucepan over medium heat stir together water, butter and pumpkin until hot.




Add to the flour mixture and beat on low speed just until moistened. Stir down sides. Beat on medium speed an additional 3 minutes. Stir in the remaining flour 1 cup at a time by hand.



When it gets to stiff to stir, turn out on floured surface and knead in remaining flour. The dough should not be sticky. Continue to knead until smooth and elastic about 7 to 10 minutes.

Place the dough in a greased bowl and cover loosely. Let rise in warm area until double, about 1 to 1-1/2 hours.

In the meantime mix together the streusel topping by combining all of the dry ingredients in a medium bowl. With a pastry blender, or your hands (my preferred method) cut in the butter and mix until crumbly.

When the dough has doubled punch it down and let rest for a few minutes. Be sure to remove all air bubbles.

On a lightly floured surface, roll the dough to 18" x 14" rectangle.

Sprinkle the streusel mixture over the dough reserving some to sprinkle on top. If you are using nuts, sprinkle them over the streusel now.

Starting with the length of the dough, roll up tightly. Press the edges to seal together

Cut with thread into a dozen 1-1/2 inch pieces.

Place in a greased pan. Cover loosely and let rise in a warm place until doubled in size, about 45-60 minutes.

We are almost there.

Heat the oven to 350 degrees. Uncover the dough and sprinkle with the remaining streusel topping.

Bake for 25-35 minutes or until golden brown. While they are baking, mix together your glaze by combining all of the ingredients into a small bowl and stirring well.

Let them sit for 10-15 minutes before drizzling with glaze.

These are worth the effort and the wait.

*I doubled my recipe and baked them in three 13" x 9" pans glass pans.

** You can prepare the rolls the night before and complete all of the steps except for the baking. Once you have cut them and put them in the pan, cover and set in the refrigerator. They will rise slightly overnight. Plan on letting them sit out at room temperature for about 45 minutes in the morning until they have doubled their original size. Continue with the baking instructions. What a wonderful way to spoil your family with fresh rolls out of the oven on a Halloween morning.

PUMPKIN Pancakes

2 Cups all purpose flour

4 Teaspoons baking powder

3 Tablespoons powdered milk

1/2 Teaspoon salt

1 1/2 Teaspoon ground cinnamon

1/2 Teaspoon ground nutmeg

1/4 Teaspoon ground cloves

3/4 Cup sugar

1 1/2 Cups fresh or solid pack PUMPKIN

3 Eggs

1 Cup water

3/4 Cup vegetable oil

1 Teaspoon vanilla extract

4 Oz. chopped pecans (optional)

Sift dry ingredients and set aside. In another bowl, combine pumpkin, eggs, water, oil, and vanilla.

Make a well in the center of the dry ingredients.

Add the liquid ingredients and stir until blended.

Do not over stir. Stir in pecans just before ready to cook

A hot greased griddle is best for cooking pancakes.

Pour 1/4 cup batter onto griddle and cook

until bubbles form and bottom is brown.

Turn and brown the other side.

Serve with warm Maple Syrup,

Cinnamon Apple Topping,

or Caramel Syrup

Warning, Warning: the Pumpkin pancakes served with caramel sauce are exquisitely delicious and very rich. We only indulge in them once a year. Most of the time I serve the PUMPKIN Pancakes with Cinnamon Apple topping.

Caramel Syrup

• 1/2 Cup boiling water
• 1 Cup powdered milk
• 1 Cup sugar
• 1 Tablespoon butter
• 2 Cups firmly packed brown sugar
• 1/2 Cup butter
• 1 Teaspoon vanilla
• 3/4 Cup milk

In a blender add boiling water, powdered milk, granulated sugar and 1 Tablespoon butter. Puree until well blended. Pour into medium saucepan. Add brown sugar and stir over low heat until sugar is dissolved. STIR CONSTANTLY. Add butter and vanilla. Stir well. Add milk continue to stir over medium heat until it comes to a boil. Boil for 1-2 minutes stirring constantly, and you are ready to serve.

How To Cook A Fresh PUMPKIN

Start with a pie pumpkin. Pie pumpkins are smaller, sweeter and less grainy than the usual "jack-o-lantern" types. However, you can cook a small "jack-o'-lantern" pumpkin, but the texture is grainier and the taste is a bit bland compared to a cooking pumpkin.

Start by washing the pumpkins.

Cut the pumpkin open and scoop out the seeds.

This is the part that the children love the most.

Just look at Brigitta's face.

Don't forget to save the seeds to roast.

Stove Top Method:

Put enough water into the bottom of the pan

so it won’t boil dry, and yet is not so high

that the pumpkin is touching the water level.

You may need to add more water

during the cooking. Put the pumpkin

into the steaming basket.

Cook on Medium heat between 12 and 15 minutes.

The pumpkin skin literally peels right off.

Oven Method:

Place pumpkin halves face down in a baking dish.

Add 1/2" of water to pan:

this helps keep the pumpkin flesh moist.

Cover and bake at 350º until you can pierce

the skin with a fork (about 45 minutes to an hour).

Let the pumpkin cool.

Scoop out the cooked pumpkin.

Discard the skin.

Put in a blender and puree.

Now you are ready to bake!

• Remember NEVER cook a pumpkin that's been carved. The cut flesh is ideal for bacteria growth.
• Store fresh, cooked pumpkin in the refrigerator for about five days, or in the freezer for up to six months.

I keep canned pumpkin as a staple in my food storage because I cook with it so frequently. Canned pumpkin is fast, easy, and has all the nutrients of fresh, but I must say that it doesn't compare to fresh pumpkins when it comes to flavor.

Next up: Cooking with your fresh PUMPKIN