• 10/26 Nat Pumpkin Day -

    From Dave Drum@1:18/200 to All on Tue Oct 25 09:23:56 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Chip Pumpkin Cheesecake
    Categories: Cheesecake, Chocolate, Squash, Desserts
    Yield: 11 Servings

    MMMMM---------------------------CRUST--------------------------------
    1 c Vanilla wafer crumbs
    1/4 c Hershey's cocoa
    1/4 c Powdered sugar
    1/4 c Butter; melted

    MMMMM--------------------------FILLING-------------------------------
    24 oz Cream cheese; (3 packets)
    - softened
    1 c Sugar
    3 tb All-purpose flour
    1 ts Pumpkin pie spice
    1 c Canned pumpkin puree
    4 Eggs
    1 1/2 c Mini chips semi-sweet
    - chocolate
    Chocolate leaves **

    * CHOCOLATE COOKIE CRUST: Heat oven to 350+|F. In medium
    bowl, stir together 1 cup vanilla wafer crumbs (about 30
    wafers), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar
    and 1/4 cup melted butter. Press mixture firmly onto
    bottom and 1/2" up side of 9" springform pan. Bake 8
    minutes; cool slightly.

    Increase oven to 400+|F. In large mixer bowl, beat
    cream cheese, sugar, flour and pumpkin pie spice until
    well blended. Add pumpkin and eggs; beat until well
    blended. Stir in small chocolate chips; pour batter
    into prepared crust. Bake 10 minutes. Reduce oven
    temperature to 250+|F; continue baking 50 minutes.
    Remove from oven to wire rack.

    With knife, loosen cake from side of pan.

    Cool completely; remove side of pan. Refrigerate before
    serving. Prepare and garnish with CHOCOLATE LEAVES, if
    desired.

    ** CHOCOLATE LEAVES: Thoroughly wash and dry several
    non- toxic leaves. In small microwave-safe bowl, place
    1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate.
    Microwave at HIGH (100%) 30 to 45 seconds or until
    smooth when stirred. With small soft-bristled pastry
    brush, brush melted chocolate on backs of leaves.
    (Avoid getting chocolate on leaf front; removal may be
    difficult when chocolate hardens.)

    Place on wax paper-covered cookie sheet; refrigerate
    until very firm. Beginning at stem, carefully pull green
    leaves from chocolate leaves; refrigerate until ready
    to use.

    Hershey's is a registered trademark of Hershey Foods
    Corporation. Recipe may be reprinted courtesy of the
    Hershey Kitchens.

    Cover; refrigerate leftover cheesecake.

    10 to 12 servings

    Recipe by: www.hersheys.com

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Tue Oct 25 09:23:58 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pumpkin-Pecan Pie
    Categories: Pies, Squash, Nuts, Pastry
    Yield: 6 Servings

    1 Unbaked 9" pie shell

    MMMMM----------------------PUMPKIN FILLING---------------------------
    1 lg Egg; slightly beaten
    1 c Pumpkin pur++e
    1/3 c Sugar
    1 tb Heavy cream, Half & Half or
    - whole milk
    1/2 ts Cinnamon; rounded
    1/4 ts Nutmeg
    1/4 ts Ground ginger

    MMMMM-----------------------PECAN FILLING----------------------------
    2 lg Eggs; slightly beaten
    2/3 c Light corn syrup (Karo)
    1/2 c Sugar
    3 tb Butter; melted
    1/2 ts Vanilla extract
    1 c Chopped pecans *

    * I've made this with (English) walnuts, as well. Tried it
    once with Black Walnuts but the pie was not so successful.

    This is an excellent pie. The layers remain separate and
    distinct, and the flavors compliment each other
    beautifully.

    Set oven @ 375+|F/190+|C.

    For the pumpkin layer, combine 1 egg, pumpkin, 1/3 c
    sugar, cream, cinnamon, nutmeg and ginger. Spread gently
    over bottom of unbaked pie shell.

    For the pecan layer, combine 2 eggs, corn syrup, 1/2 c
    sugar, butter and vanilla. Stir in pecans. Gently spoon
    mixture over pumpkin layer in pie shell.

    OPTIONAL: Place a layer of half nuts on top of the pie
    before placing in the oven.

    Bake for 50 minutes.

    FROM: Texas Cooking Online's Weekly E-mail

    MM Format by Dave Drum; 19 November 2009

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:18/200 to All on Tue Oct 25 09:23:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tirshi (Pumpkin Salad)
    Categories: African, Squash, Salads, Citrus
    Yield: 6 Servings

    1 lb Pumpkin or calabasa, peeled
    1/2 ts Paprika
    2 cl Garlic; pressed
    1/4 ts Ground cinnamon
    3 tb Lemon juice
    1/4 ts Salt
    1 tb Corn oil

    Cook the pumpkin/calabasa in water until soft but not mushy.
    Drain well and mash coarsely with a fork.

    Mix the paprika, garlic, cinnamon, lemon juice, salt, and
    oil together, then mix with the pumpkin. Refrigerate.

    Serve cold with cous cous or any other North African Food.

    Makes 6 servings.

    Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
    Created in Exotic Sephardic Kitchens from Morocco to India

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  • From Dave Drum@1:18/200 to All on Tue Oct 25 09:23:02 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Stuffed Thanksgiving Pumpkins
    Categories: Squash, Vegetables, Breads, Nuts, Fruits
    Yield: 8 Servings

    8 Baby pumpkins
    1/3 c Vegetable stock or water
    1/2 c Onion; fine chopped
    2 lg Garlic cloves; minced
    1/2 ts Sage leaves; dried
    1/2 ts Thyme
    1 c Whole wheat bread crumbs
    1/4 c Pine nuts
    1/3 c Celery; fine chopped
    1/4 c Dried apricots; chopped
    1/2 c Nutritional yeast flakes;
    - grated
    Soy sauce

    Set oven @ 350+|F/175+|C. Slice off the top 1/2" of
    each pumpkin and scoop out the seeds. Bake pumpkins for
    15 minutes.

    In a large skillet over medium-high heat, heat stock
    or water to simmering until onions are softened but
    not browned. Add garlic, sage, thyme, and bread
    crumbs. Cook, stirring, 1 minute, then remove from
    heat and stir in remaining ingredients.

    Lightly fill pumpkins with stuffing. (Any remaining
    stuffing may be baked separately in a lightly oiled
    baking dish.)

    Bake for 15 minutes, or until stuffing is lightly
    browned and heated through. Be careful not to over-bake
    the pumpkins, because they will split.

    Serves 8.

    Recipe from Deeanne Penrod

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:18/200 to All on Tue Oct 25 09:24:04 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Smoky Pumpkin Soup
    Categories: Soups, Squash, Pork, Beef, Herbs
    Yield: 6 Servings

    6 sl Bacon; diced, cooked crisp
    4 tb Unsalted butter
    6 c Pumpkin; peeled, in 1" pcs
    6 c Beef stock
    1/2 c Marsala
    1 ts Dried thyme
    Salt & pepper
    Toasted pumpkin seeds;
    - garnish

    The bacon should be diced and cooked crisp. Drain and
    reserve the fat.

    Peel the pumpkin and dice in 1" pieces.

    Heat the bacon fat and butter in a stock pot over med-high
    heat. Add the pumpkin cubes and saute for 15 minutes,
    stirring occasionally.

    Pour in the stock and simmer covered until the pumpkin is
    very tender, about 30 minutes. Remove from heat.

    Add the Marsala, thyme, and salt and pepper to taste.
    Process the soup in batches in a blender until smooth.
    Return to the stock pot.

    Add the bacon. Simmer 10 minutes.

    Serve immediately, garnish with toasted pumpkin seeds.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

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