Pumpkin Stew
Made in the pumpkin!
1 10 - 12 pound pumpkin
2 # stew meat (beef or bison)
2 Tbs vegetable oil
1 Bell Pepper, cut up
1 Onion, cut into large pieces
4 Medium potatoes, cut into cubes
3 carrots, cut into chunks
2 cloves garlic
2 Sticks of Celery
1 15oz. can diced tomatoes
2-3 cups Water
Salt & pepper to taste
Cut the top off the pumpkin as if you were carving
it for Halloween. Clean out all of the seeds & guts then set
it aside.
Put the oil in a good sized saucepan or Dutch
oven then use it to brown the meat. Add the bell pepper, onion,
potatoes, carrots, garlic, celery, and the can of tomatoes. Add
salt & pepper to taste along with just enough water to cover
everything nicely, about 2 or 3 cups. Let this simmer for one hour.
Now preheat the oven to 350 and put your pumpkin
in a baking dish; pour the stew inside. Give the pumpkin a light
coating of oil and then pop it in the oven for about 2 hours or
until the pumpkin is tender. Serve hot and don't be afraid to get
a few chunks of the pumpkin in your stew.
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Pumpkin Pie
(Live a little)
1 medium sugar pumpkin (these are the
smaller baking pumpkins)
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp salt
3 cups evaporated milk
4 eggs, beaten well
2 (9 inch) unbaked pie crusts (just use some pre-made ones from
the store)
Preheat the oven to 400°. Cut the top off
the pumpkin and clean out all the seeds and guts. Cut the pumpkin
into 3" or so slices and bake for one hour.
Once the hour is up, scrape the flesh from the
skin and either put it in a food processor or use one of those hand
chopper/mixer things until you have a smooth puree. Add the rest
of the ingredients and puree it again until smooth. Divide the mix
between the two shells, turn the heat up to 425° and bake for
15 minutes.
After 15 minutes, reduce the heat to 350°
for about 35 to 40 minutes or until an inserted toothpick comes
out clean. Refrigerate and serve chilled.
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