Risotto in Decapitated Pumpkins
Submitted by: KatjaGirl

8 miniature pumpkins, with stems

2 tablespoons butter or margarine

1 cup chopped onion
1 1/2 cups medium-grain white rice
(Pearl or Arborio)

4 1/2 cups fat-skimmed chicken broth

1/4 cup grated parmesan cheese
salt to taste
fresh-ground pepper

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 pumpkins 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 often. 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. Season with salt and pepper. At once, spoon risotto into hot pumpkin shells. Top with lids. Makes 8 servings.
Notes: 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 350F 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
Submitted by: Barbiel
1 dozen pumpkin blossoms
3 eggs
1 dozen saltine crackers
salt 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.

Pumpkin-Pecan Bread
Submitted by: Barbiel
2 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
pinch 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 350F. 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 - You found me !!!
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

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