Text 6771, 78 rader
Skriven 2006-10-20 11:37:40 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: STUFF 419  61020
========================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 DS> 16 oz Pumpkin (1 can)
 
 GJ> Can't say that I have ever seen canned pumpkin...

 DS> It is quite common here.   I'd guess that 90% or more of the people
 DS> who make something with pumpkin (e.g. soup, pie) use canned pumpkin.
 DS> These same people only think of the fresh pumpkin as something to
 DS> carve into a crazy face for Halloween.

I thought that with your Winter squash, which keeps well, you could
have some type of pumpkin (squash) the year round.  Here we get
several types all year, and cheaper than canned products, so I don't
know why anyone would bother.  The s/markets here do sell canned
potatoes, mushrooms, peas, and a few other vegetables, so I suppose
someone must buy them.  The only things that I buy in cans are baked
beans, and diced tomatoes, which are cheap, ready to use in many
dishes, and available the year round.  Peas are better bought frozen.
I have seen frozen spinach, although that, and other greens, are
available fresh the year round.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin And Cheese Bake
 Categories: , one-pot
      Yield: 660 Cals,
 
    450 g  New potatoes; halved
    450 g  Pumpkin; peeled and thinly
           -sliced
      1 lg Onion; 175g, finely sliced
    225 g  Buttery cheese; eg Taleggio,
           -Gruyere or Fontina,
           -thinly sliced
    300 ml Creme fraiche
 
  Few will be able to resist this dish of potatoes, pumpkin and cheese
  cooked in rich creme fraiche. With its crisp golden edges and melting
  sauce, it's good served with a baguette and green salad.
  
  Preheat the oven to 220^C (200DC fan oven) mark 7. Boil the potatoes,
  pumpkin and onion together in salted water in a shallow flameproof
  casserole for 3-4 minutes. Drain off all the liquid and roughly mix in
  the cheese.
  
  Beat a little cold water into the creme fraiche to give a thick
  pouring consistency. Season with freshly ground black pepper, then
  pour over the vegetables. Put the casserole on the hob and bring to
  the boil.
  
  Transfer to the oven and cook, uncovered, for 40 minutes or until
  bubbling and golden. Two or three times during the cooking time, stir
  the crust that forms on top into the dish to add to the flavour. To
  check the dish is cooked, press the tip of a knife into the centre of
  a potato, which should be tender.
  
  TO PREPARE AHEAD Complete the recipe, reserving a little of the creme
  fraiche mixture. Cool, cover and chill overnight.
  
  TO USE Brush on the reserved creme fraiche, then reheat at
  220^C/200^C fan oven/mark 7 for 15-20 minutes. If the top is very
  well browned, cover with foil while reheating, then crisp under a hot
  grill for 2-3 minutes.
  
  From: ONE-POT COOKING By: GOOD HOUSEKEEPING ISBM 1 84340 060 X
  Scanned by: KEVIN JCJD SYMONS   JULY 2006
  : Prep time: 15 minutes     Cooking time:  50 minutes SERVES: 4
  
  From: One-Pot Cooking
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)