Recipes Included On This Page Dad's Pumpkin Pie Delmonico Potatoes Dinner in a Pumpkin Use Your Browser's "Back" Button to Return to This Recipe List
	* 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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