Came in my mailbox today. Thought some might want to try it:
-chris
------------------
BAKED JACK-O-LANTERN STUFFED WITH TREATS
In celebration of pumpkin season, here are some tidbits about our favorite
squash:
--In early colonial times, pumpkins were used as an ingredient for the crust
of pies, not the filling.
--Pumpkins were once recommended for removing freckles and curing snake bites.
--Pumpkins range in size from less than a pound to over 1,000 pounds.
--Eighty percent of the pumpkin supply in the United States is available in
October.
Sugar pumpkins -- a small, sweet variety with close-grained flesh -- are best
for cooking. Here's my recipe for Baked Jack-O-Lanterns Stuffed with Treats.
Enjoy! ^^URL1^Chef Johnny
Ingredients
3 pounds pumpkin
1 1/2 cups apple -- Granny Smith, diced
1 cup dried cherries
1 cup raisin -- half golden/half sweet
1/2 cup pecan halves -- coarsely chopped
1/2 cup walnuts -- coarsely chopped
1/3 cup brown sugar -- light brown
1/2 teaspoon cinnamon -- ground
1/2 teaspoon nutmeg -- grated
1 tablespoon lemon juice -- fresh
1 teaspoon vanilla
Preheat the oven to 350 degrees
Carefully cut open the top of the pumpkin as if you were making a
Jack-O-Lantern. Remove the seeds and membrane and discard. Combine all the
ingredients in a bowl. Stuff the pumpkin (It's OK if there's a little left
over). Cook the left-over stuffing in a baking dish -- it's too good to
waste. Place the lid on the pumpkin. Place pumpkin in a 3-inch-deep baking
dish and fill the dish with about 2 inches of water. The water will act as
insulation. Place the baking dish in the preheated oven and bake with the
lid on for 45 minutes. Carefully remove the baking dish from the oven. With
a small paring knife, carve a Jack-O-Lantern face in the pumpkin. IMPORTANT:
Only carve the face through the outer skin of the pumpkin. DO NOT carve
through the meat of the pumpkin into the stuffed interior. With the lid
removed, place the baking dish, with the pumpkin still in the water bath,
back into the oven. Bake an additional 30 minutes. This is a very important
stage. Make sure that the pumpkin doesn't over-cook and that the top doesn't
collapse in the center. If this happens, the lid will not fit and the
appearance of the finished product will not be dramatic. When the baking is
finished, remove from the oven and place the pumpkin on a serving platter.
Scoop the inside goodies out with some of the cooked pumpkin. Serve with a
dollop of lemon yogurt or with a scoop of vanilla ice cream.
Happy Halloween!!!
<A
HREF="http://ww1.lfmn.com/actv/sr2.asp?u=504036688&v=7372&url=2&c=93995&pr=811
&cf=1&pa=0&e=R">Click here for a printer friendly version</A>
Nutritional value per serving: 231 Calories (kcal); 8g Total Fat; (27%
calories from fat); 4g Protein; 42g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1
1/2 Fat; 1/2 Other Carbohydrates
------------------------------------------------------------------------
This is an automatically-generated notice. If you'd like to be removed
from the mailing list, please visit the Medicine-On-Line Discussion Forum
at <http://www.meds.com/con_faq.html>, or send an email message to:
majordomo@lists.meds.com
with the subject line blank and the body of the message containing the line:
unsubscribe mol-cancer your-email-address
where the phrase your-email-address is replaced with your actual email
address.
------------------------------------------------------------------------
