miniature pumpkins, with stems
tablespoons butter or margarine
cup chopped onion
1/2 cups medium-grain white rice
1/2 cups fat-skimmed chicken broth
1/4 cup grated parmesan cheese
Rinse pumpkins. Pierce tops deeply with a knife or sharp fork
several times. Set pumpkins upright on a rack (they can be
stacked) at least 1 inch above 1 1/2 inches water in a 14- to
15-inch wok or 6- to 8-quart pan. Cover wok and bring water to a
boil over high heat. Keeping water at a boil, steam
until tender when pierced, 20 to 35 minutes, adding more boiling
water to pan as needed. Remove pumpkins from pan.
When pumpkins are cool enough to handle, in about 5 minutes,
with a small, sharp knife, cut off tops to make lids that will
sit in place. Set lids aside. With a small spoon, scoop out and
discard seeds without breaking pumpkin skins. To keep warm up to
40 minutes, set lids in place, return pumpkins to rack over
water in pan, cover, and adjust heat so water barely steams.
Meanwhile, in a 3- to 4-quart pan over medium-high heat,
frequently stir butter and onion until onion is limp, 4 to 5
minutes. Add rice and stir often until it begins to turn opaque,
about 3 minutes.
Add 4 1/2 cups broth. Bring to a boil over high heat, stirring
Reduce heat and simmer rice, stirring often, until tender
to bite, 15 to 20 minutes. Add a little more broth if a creamier
texture is desired. Stir in cheese.
salt and pepper.
At once, spoon risotto into hot pumpkin shells.
Top with lids.
Cook and seed pumpkins up to 1 day ahead; cool, cover, and
chill. To reheat, set in a single layer on a rack in a pan, add
about 1/4 inch hot water cover, and bake in a 350°F oven
until hot, about 20 minutes; or steam until
hot, about 6 minutes. If cooking pumpkins up to 40 minutes
ahead, keep warm with steam. Spoon freshly cooked
risotto into pumpkins just before serving.
|Fried Pumpkin Blossoms
dozen pumpkin blossoms
1 dozen saltine crackers
and pepper to taste
1/2 stick margarine
(or vegetable oil)
|Crush crackers and
place in a shallow bowl. Add salt and pepper to taste. Scramble
eggs in a second bowl. Dredge pumpkin blossoms gently in egg
batter, then into the cracker crumbs. The flowers are tender, so
it is better to set the blossom in the cracker bowl and pat on
the crumbs. Turn over and repeat. Place directly into a frying
pan with margarine. Cook until slightly brown. Remove from pan
and place on a paper towel to drain and serve.
cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
freshly ground black pepper
1 cup canned pumpkin
1 cup sugar
2 large eggs
1/2 cup fat-free milk
1/4 cup vegetable oil
1/2 cup chopped pecans, toasted
|Heat oven to
350°F. Lightly coat a 9x5-inch loaf pan with vegetable cooking
spray. Set aside. Combine flour, cinnamon, baking powder, baking
soda, salt, ginger, allspice and pepper in medium bowl.
Whisk pumpkin, sugar and eggs in a large bowl. Whisk in milk and
oil. Stir in dry ingredients just until blended; fold in nuts.
Pour batter into prepared pan. Bake 55 to 60 minutes or until
toothpick inserted in center comes out clean. Cool in pan on
wire rack, 15 minutes. Unmold and cool completely on wire rack.
Makes 1 loaf, eighteen 1/2-inch-thick slices.
Make-Ahead Tip: Prepare and bake bread. Cover and freeze
up to 1 month. Thaw at room temperature 4 hours.
Halloween Hunt 2004
Now that you have found me it's time to try a "Sugar Snake"...
oohhh, they are so sweet...
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine