Text 6784, 91 rader
Skriven 2006-10-21 00:01:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: STUFF 419  61020
============================
 -=> On 10-20-06  11:37,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about STUFF 419  61020 <=-

 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.

 GJ> I thought that with your Winter squash, which keeps well, you could
 GJ> have some type of pumpkin (squash) the year round.  Here we get

   Fresh pumpkins are a seasonal item.  They begin appearing in the
   stores and at road side stands near the 1st of October.  Not sure
   when they disappear, but suspect it is not much past Halloween.

 GJ> several types all year, and cheaper than canned products, so I don't
 GJ> know why anyone would bother.  The s/markets here do sell canned

   Because they don't know (and don't want to know) how to prepare the
   fresh pumpkin:-}}

 GJ> potatoes, mushrooms, peas, and a few other vegetables, so I suppose

   I have had canned potatoes, and generally find them not very good.
   Canned (or bottled) mushrooms are good -- but no where near the same
   as fresh ones.  Peas -- also a different vegetable from a can.  There
   is one brand that is decent (la Seur?).

 GJ> someone must buy them.  The only things that I buy in cans are baked
 GJ> beans, and diced tomatoes, which are cheap, ready to use in many

   Definitely baked beans.   Also diced tomatoes -- which tend to have
   better flavor than most of the supermarket fresh tomatoes.

 GJ> dishes, and available the year round.  Peas are better bought frozen.

   I certainly agree that frozen peas are better than canned -- and are
   about the only kind that we use.

 GJ> I have seen frozen spinach, although that, and other greens, are
 GJ> available fresh the year round.

   Frozen spinach is common and good.   We once tried one brand of
   canned collard greens and they were nasty.   We get fresh and cook
   them ourselves.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hidatsa Stuffed Sugar Pumpkin
 Categories: Hidatsa, Native amer, Meat, Vegetable, Ethnic
      Yield: 6 servings
 
      1    Sugar pumpkin, 4-5 pounds
      2 ts Salt
    1/2 ts Dry mustard
      2 tb Rendered fat
      1 lb Ground buffalo, venison or
           -beef
      1    Medium onion, chopped
      1 c  Cooked wild rice
      3    Eggs, beaten
      1 ts Crushed, dried sage
    1/4 ts Pepper
 
    Preheat oven to 350 deg F. Cut the top off the pumpkin and remove
  strings and seeds. Reserve seeds for another use. Prick the cavity
  with a fork and rub with 1 teaspoon salt and the mustard. Heat fat in
  a large skillet, add meat and onion and saute over medium-high heat
  until browned. Off the heat, stir in wild rice, eggs, remaining salt,
  sage and pepper.
    Stuff pumpkin with the meat mixture. Place 1/2" water in the bottom
  of a shallow baking pan. Put pumpkin in the pan and bake for 1 1/2
  hours, or until tender. Add more water to the pan as neccessary to
  avoid sticking.
    To serve, cut pumpkin into wedges, giving each person pumpkin and
  stuffing.
  
  Source: Spirit of the Harvest
  ... from a file of Carl Berger
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:37:51, 20 Oct 2006
___ Blue Wave/DOS v2.30

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