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FareShare Gazette Recipes -- October 2001 - D's

 

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Dad's Pumpkin Pie
Delmonico Potatoes
Dinner in a Pumpkin

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                      * Exported from MasterCook *
                            Dad's Pumpkin Pie
Recipe By     :My Dad
Serving Size  : 32    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  solid-pack pumpkin -- (16 ounces. each)
  2               lbs.  brown sugar
  2              tsps.  vanilla
  1               tsp.  salt
  2              tsps.  cinnamon
  2              tsps.  nutmeg
  2              tsps.  pumpkin pie spice
  8                     eggs -- well beaten
  1              quart  milk
  2               cans  evaporated milk -- (12 ounces. each)
  4             Tbsps.  cornstarch
  4             ounces  butter or margarine -- melted
  4             ounces  honey
  4                     unbaked (9-inch)deep-dish pie shells
Combine all ingredients except for pie shells. Place shells on baking 
sheet.  Ladle filling into shells.  
Bake at 350 for 45 minutes to 1 hour or until filling is set. Allow to 
cool.  Serve with real whipped cream.
4-5 pies
NOTES : This recipe is easily halved.  Any leftover filling, I fill 
custard cups with it and bake along with the pies..makes a great 
pumpkin pudding.
MC Format and Posted by Dee (Lively50@aol.com  10-16-2001
This is a TNT recipe.
Contributed to the FareShare Gazette by Dee; 16 October, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 205 Calories; 6g Fat (26.8% 
calories from fat); 4g Protein; 35g Carbohydrate; trace Dietary Fiber; 
63mg Cholesterol; 153mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.
                      * Exported from MasterCook *
                            Delmonico Potatoes
Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             pounds  potatoes
  1              pound  medium cheddar cheese -- shredded
  3               cups  heavy cream
  9        tablespoons  butter
  9        tablespoons  flour
     3/8      teaspoon  white pepper
     1/4           cup  plain bread crumbs
  2          teaspoons  melted butter
Peel and dice potatoes into cubes and boil for approximately 30 minutes 
or until soft.
Melt butter in saucepan and then add flour.
Mix the two together and then add cream and white pepper, stirring
constantly until thickened. Then add about 3/4 of shredded cheddar 
cheese until all the cheese is melted. Place potatoes in casserole dish 
and then add your cheese sauce and mix thoroughly.
Place bread crumbs into a small bowl and then add melted butter until
thoroughly blended. Sprinkle remainder of shredded cheese and bread 
crumbs on top of potatoes.
Cook at 350 degrees for approximately 20 minutes.
MC format by Hallie.
Contributed to the FareShare Gazette by Elki; 10 October, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 275 Calories; 19g Fat (60.6% 
calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 
64mg Cholesterol; 77mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Non-
Fat Milk; 4 Fat.
                      * Exported from MasterCook *
                           Dinner in a Pumpkin
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               Med.  sized pumpkin -- (4 lbs)
  1 1/2           lbs.  lean ground beef
     1/3           cup  chopped green pepper
     3/4           cup  chopped celery
     3/4           cup  chopped onion
  1               tsp.  salt
     1/4          tsp.  pepper
     1/4           cup  soy sauce
  2              Tbsp.  brown sugar
  1                can  mushrooms -- (4 oz.)
  1                can  cream of chicken soup
  2               cups  cooked rice
                        Black olives
                        Steamed carrot
                        Whole cloves
                        Fresh parsley
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, chopped green pepper, chopped 
celery, and chopped onion and cook over medium heat until ground beef 
is browned. Add next seven ingredients to skillet. Mix well and place 
mixture into pumpkin cavity. Place lid on pumpkin.
Place pumpkin on a foil-lined cookie sheet and bake at 350 degrees for 
1 1/2 hours.
Just before serving, embellish pumpkin by placing (with toothpicks) 
black olives to make eyes, a steamed carrot to make a nose, and whole 
cloves to make a  mouth. Use fresh parsley leaves to make hair around 
opening.
To serve, scoop out part of the baked pumpkin, along with the meat 
mixture, onto each plate.
Serves 4-6.
From  "Haunt Your House for Halloween" by Cindy Fuller.
S(From):   "Shay on Bakery Shoppe List"
Copyright :   "From  "Haunt Your House for Halloween" by Cindy Fuller"
NOTES : I used a small pie pumpkin and made half the filling. It made 
enough to generously serve 4. All the filling would not fit in the 
pumpkin. I did not decorate the pumpkin, but served it with Brussels 
sprouts. Delicious. I definitely would make this again.
Contributed to the FareShare Gazette by Bobbie; 19 October, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 430 Calories; 25g Fat (53.3% 
calories from fat); 23g Protein; 26g Carbohydrate; 1g Dietary Fiber; 
87mg Cholesterol; 1300mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean 
Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.

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