Hi Dave,


 RH> Without question, these were jack o lantern pumpkins. I've cooked many
 RH> of them down over the years; we used to let our girls draw a face on
 RH> the pumpkin with a marker instead of carving it. Then I would cook it
 RH> down after Halloween and we'd enjoy the pumpkin in various forms
 RH> thruout the winter and spring.

 DD> The bright orange Halloween pumpkins certainly are more attractive
 DD> than the pie pumpkins.

Yes, especially paired with a couple of pots of crysanthemums on porch
steps. (G)


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

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

 DD>       Title: Savoury Stuffed Squash
 DD>  Categories: Squash, Beef, Rice, Vegetables
 DD>       Yield: 4 Servings

 RH> It does look good. I'm doing some Moroccan chicken tomorrow for supper,
 RH> will double the recipe and put some in the freezer.

 DD> I've several "Moroccan" recipes for buzzard. Mostly involving a
 DD> tsagine.

I made a double batch, too much for our tagine. Had supper, put 3 boxes
(just shy of a quart,each) in the freezer and a bit left over for a
quick supper tonight. Freezer ones will taste good on a cold, winter
night.



 DD> This recipe seems mis-titled as there is no tagine actually involved.
 DD> But, it does look good - as with most of Ms. DiGregorio's output.

Probably could be done in a tagine.


 DD>       Title: Slow Cooker Chicken Tagine w/Butternut Squash
 DD>  Categories: Poultry, Squash, Fruits, Chilies, Vegetables
 DD>       Yield: 5 servings

This does look good, slow cooker is a good sub for a tagine, given the
amount of ingredients. Maybe add some kalamata olives too?


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  It works!  Now, if only I could remember what I did.

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