Subj : Punkerpans was:Cakes was:
To : Ruth Haffly
From : Dave Drum
Date : Sun Dec 22 2024 06:02:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
RH> Here is my pumpkin roll recipe:
RH> PUMPKIN ROLL
DD> I see the semi trucks loaded with pie pumpkins (different from Jack-O-
DD> Lantern pumpkins) rolling noth toward Morton, IL and the Libby
DD> processing and canning plant in late summer/early fall. Libby's is the
DD> #1 pumpkin
DD> peocessor in USA.
RH> Several times in October we saw big trucks unloading pumpkins at the
RH> produce stand just up the road from us. Wouldn't have believed that
RH> place sold as many pumpkins as they apparantly do had I not seen the
RH> number of deliveries (and probably some that I didn't see). I've still
RH> got pumpkin in the freezer so didn't buy a fresh one this year.
Were they the bright orange (Halloween) pumpkins? Or the dull, dusty
light orange (almost like yellow squash) "funny" shaped pumpkins? The
latter are what Libby processes and cans at their Morton, IL. plant.
DD> And I've Meal Mastered your recipe for inclusion in the archives.
DD> Here it is:
4 sm Sweet Dumpling Squash; about
- 8 oz each, seeded **
Jarred marinara sauce
MMMMM--------------------------STUFFING-------------------------------
1 lb Ground beef
1/2 c Chopped yellow onion
16 oz Can diced tomatoes; w/juice
6 oz Long-grain or Basmati rice *
1/2 c Water
1 ts Salt
Pepper
1 ts Worcestershire sauce
2 tb Dried parsley
1 1/2 ts Dried basil
* Or orzo pasta
** Small, mildly sweet-tasting squash resembles a mini-
pumpkin with its top pushed in. It has cream-colored skin
with green specks. Weighing only about 7 ounces, it has
sweet and tender orange flesh and is a great size for
stuffing and baking as individual servings.
Set oven @ 350oF/175oC.
Cut tops from little squash; discard seeds. Chop the tops
to add to the ground beef and onions, set aside. Cook the
sweet dumpling squash, uncovered, in boiling water for 5
minutes, then invert them on a rack in the sink to drain
well.
In a skillet, cook ground beef, onion and the chopped
squash until meat is browned and vegetables are tender.
Drain off excess fat. Add undrained tomatoes, uncooked
rice, water, salt, Worcestershire sauce, pepper, parsley,
and basil.
Bring to a boil; reduce heat. Cover and simmer 15 mins
or until rice is tender. Stuff peppers with meat mixture.
Cover tops with jarred sauce and bake uncovered for 30
to 35 minutes or until squash is tender.
From: The Fertile mind of Uncle Dirty Dave
Uncle Dirty Dave's Kitchen
MMMMM
... January 20, 2021 - The end of an error!
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