-=> 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:

 DD> MMMMM----   Recipe via Meal-Master (tm) v8.06

 DD>       Title: Ruth's Pumpkin Roll
 DD>  Categories: Desserts, Squash, Cheese, Nuts
 DD>       Yield: 9 servings

 RH> Preserved for posterity for anybody who wants to grab it. (G) My copy
 RH> is on a file card. (G)

Here's one I do as an alternative to bell peppers - using a close cousin
of the pumpkin.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Savoury Stuffed Squash
 Categories: Squash, Beef, Rice, Vegetables
      Yield: 4 Servings
 
      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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