-=> Ruth Haffly wrote to Dave Drum <=-

 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.

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

Only two things wrong with that. I'm not a fan of mums. And my house is
on a slab - so, no steps.  Bv)=

 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.

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

 RH> 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

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

Don't see why not. Ripe olives are usually always good.

Here's one with both olives and my favourite addition to many recipes
(garlic) and it works well if youleave the wine out, too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Chicken w/20 Cloves Of Garlic
 Categories: Poultry, Vegetables, Wine, Herbs, Chilies
      Yield: 4 Servings
 
     28 oz (2 cans) cannellini beans;
           - drained
     20 cl Garlic; smashed, (about 2
           - heads)
    1/8 c  White wine (opt - UDD)
      2 tb Olive oil
      1 tb White wine vinegar
      2    Fresh thyme sprigs
           +=OR=+
    1/2 ts Dried thyme
    1/2 ts Red-pepper flakes
           Salt & black pepper
      2 lb Bone-in, skin-on chicken
           - thighs
    1/2    Lemon; juiced
      2    Scallions; trimmed, white/lt
           - green parts thin sliced
    1/2 c  Chopped fresh flat-leaf
           - parsley
           Sliced ripe olives; garnish
 
  Combine the beans, garlic, wine, oil, vinegar, thyme
  and red-pepper flakes in a 6 to 8 quart slow cooker.
  Season lightly with salt and generously with pepper.
  Season the chicken thighs all over with salt & pepper,
  then nestle them in an even layer on top of the beans,
  skin-side up. Cover and cook on high for 3 hours or
  low for 6 hours.
  
  Line a sheet pan with foil and heat a broiler. Using
  tongs, remove the chicken thighs from the slow cooker,
  place them on the foil, skin-side up, and broil for 2 to
  4 minutes, rotating once, until the chicken skin is
  golden and caramelized in spots.
  
  Stir the lemon juice, scallions and parsley into the
  beans. Serve the beans in bowls, and top with the
  chicken.
  
  By Sarah DiGregorio
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Water is heavier than butane because butane is a lighter fluid.
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