I will get back to you with various & sundry pumpkin recipes...we have quite a few favorites.

Yes, yes, get back to me!

Oh, and I have cream cheese and punpkin bars...too good! The seeds are delicious as well - toasted in the oven, of course.

oooooooh! post away!!!!

Oooooooh yeah!

are pumpkins, popping their purty edible pulpy masses outto the ground there yet?

No, but you gotta be prepared for them critters, right!

prepared as a state of mind is good... prepared as in a pot for dinner... not so good...

Ordinary pumpkin is good, but my favourite sort of pumpkin things are those little round green ones - here in Switzerland they're called 'rondini'. But I don't know what they are in English. I always cut them in half, cook them until they're crunchy, but not soft, and I don't take the seeds out, and then I stick a load of butter and sugar in the middle, And that's why I always feel sick after such a dinner.

I don't think we have those here, at least not in the Eastern US. Okay, Alexander, as promised--this is a must-serve on Thanksgiving (oops!): BAKED PUMPKIN 2 cups pumpkin (or 1-16 oz. can) 1/3 c. flour 1/2 c. sugar 1/4 c. milk 2 eggs 1/2 stick melted butter 1/2 tsp. cinnamon 1/4 tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla Mix sugar (reserving 4 tsp.) and other ingredients together. Sprinkled reserved sugar on top and bake at 375 degrees for 30 minutes. AND ANOTHER: PUMPKIN COUSCOUS

I don't think we have those here, at least not in the Eastern US. Okay, Alexander, as promised--this is a must-serve on Thanksgiving (oops!): BAKED PUMPKIN 2 cups pumpkin (or 1-16 oz. can) 1/3 c. flour 1/2 c. sugar 1/4 c. milk 2 eggs 1/2 stick melted butter 1/2 tsp. cinnamon 1/4 tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla Mix sugar (reserving 4 tsp.) and other ingredients together. Sprinkled reserved sugar on top and bake at 375 degrees for 30 minutes. AND ANOTHER: PUMPKIN COUSCOUS 2 cups couscous 2 c. water 2 tbsp. butter 1 1/2 c. canned pumpkin brown sugar and cinnamon to taste optional--raisins and coconut In saucepan, bring water and butter to a boil. Add pumpkin, couscous, sugar and spices. Reduce to low and simmer for 5 min. Fluff with a fork and add raisins and/or coonut if desired.

PUMPKIN MARMALADE (this is the only one I have with the metric conversions) 14 ounce (400 ml) can of pumpkin 3/4 cup (180 ml) sugar 1 lemon and peel, chopped, with the seeds removed 1 orange and peel, chopped, with the seeds removed 1 cup (250 ml) raisins 1 tsp. (5 ml) ginger Cook all ingredients except pumpkin in a saucepan on low heat. Stir often until the sugar melts. Add pumpkin and simmer for 40-60 minutes, stirring often. Let mixture stand until cool. EASY PUMPKIN PIE (which I hate but everyone expects you to make it anyway) 2 frozen deep dish pie crusts (I buy Pet-Ritz but you could--God forbid--make your own) 2 eggs 1 can (16 oz.) pumpkin 1 can (12 oz.) evaporated milk 3/4 cup plus 2 tbsp. sugar, divided usage 3 tsp. pumpkin pie spice, divided usage 1/4 cup chopped walnuts Preheat oven and baking sheet to 375 degrees. Whisk together eggs, pumpkin, milk, 3/4 cup sugar and 2 tsp. pp spice. Pour filling into one frozen crust and bake on preheated sheet 30 minutes. While still frozen crumble second pie crust into small pieces and toss with remaining sugar, pp spice and walnuts. Sprinkle evenly over pie and bake and additional 30-40 minutes (till knife inserted in center comes out clean). Cool.

�drooling� That sounds delicious - I'm going to print it out. The only problem is, I don't think we get tinned pumpkin over here. Can I just take fresh, cooked pumpkin instead?

Oh, but here you can get pumpkin in a glas! Could be something we inherited from the GDR (DDR).

Where? In a Reformhaus? I'm scared of those shops.

Any Feinkostgesch�ft should have it... And the delicatessen corner in the supermarkets, too - right next to pepperoni in a glass, and all the good, ahem, alimentari !!!

*grin* (glad to have you around... nutball!)

(you guess she likes that pun?)

you're just guessing!?!

not really ;=} Yo, Stace, you next - five salty pumpkin recipes, and you got two hours time, starting.... NOW!

Pumpkin Soup roasted pumpkin cream salt nutmeg puree pumpkin mix with cream sprinkle in some salt and nutmeg... Yummy! Pumpkin seeds (i know I'm cheating -- but I'm the only one with a time limit!) scoop em out rinse em off soak em in salt water overnight drain em spread em out on a baking sheet slow bake em overnight Pumpkin baked like and Acorn Squash small pumpkin deseeded cut in half length wise fill with brown sugar and butter bake (this may seem funny to you all... but this IS how I cook!) uh oh... that one didn't have salt in it... does it count... allright... been staring at the screen for five minutes drawing a blank so to speak... and I've decided I will not bow down to peer pressure! three is good enough! *smile of victory while copping out*

�applauding heartily� You go girl!

ooh, for the best pumpkin seeds, don't rinse all the slimy stuff off! Just sprinkle salt on the whole tray and bake!

HMMMM!!! The seeds are really the best part of the pumpkin - like you say, WITH slime.

Are there pumpkins best suited for having the seeds? STACEY! Wait till I come home, girl, you're in DEEEEP doodoo! That weren't ALL SALTY recipes!!!! FIVE MORE!

The pumpkins we use here are called sugar pumpkins, but we even toast the seeds from squash (acorn, butternut, etc.)

Autumn, you must be a fabulous cook!

(sneaking in fast before Alexander comes after me with the rolling pin!) OOOH! How about a Spring Potluck?!? I'll bring the napkins and plates... Autumn... you bring whatever it is you feel like making! (running out before I get caught!)

Great! I'll bring the Coke.

MISS VURA! I H A V E SEEN YA! I'm sure you've come in to check if we're all here to receive your five salty pumpkin recipes! So, please?

Ugh! I hate to cook! HATE it, you understand?

You're not serious??!?!?! You always have these great ideas and recipes, and you shop for outrageously expensive peanut butter! I always picture you as one of those women who can work all day, cook a 4 course meal, and look like you've stepped out of a magazine at the end of it.

(Seems she doesn't like to be seen like that... Is it the magazine part she opposes? Neither does Stacey feel like catering to my every whims... Gotta be that Alien Tracking Device, huh...? *Sigh* I'll never get twenty salty pumpkin recipes together to last me through this fall.)

You'll just have to e-mail Wer then, don't you?

Let's say I did.

Ha! You're not serious! I thought the whole thing was just a joke! You like pumpkin THAT much? Want me to see if I can find a recipe in the Afrikaner cookbook??

PuuuuuleeeeeeeeeeeEEEEEEEEEEEEEEEEEEEEZZZZZZZZZZZZZZZZZZEEEEEEEEEEEEEEEEeeeeeee!

(awww... now I feel bad... I FAILED you...) *sob* sorry.

Don't cry, littly Stacey, you can always make me happy. Now hop and call mother-in-law and ask her for Brandon's TEN most favorite salty pumpkin recipes... "He's standing there with his little shiny eyes, and says, "Doesn't taste like Mommy's", and * sob* - YOU GOTTA HELP ME!" That'll boost her ego, is a cool story, and gets me more recipes. Hop! (hehehe)

Okay, here's my first 2: K�RBISKONFIT�RE MIT APRIKOSEN UND VANILLE 1 kg orangefarbenes K�rbisfleisch 250 ml Wasser 300 g getrocknete Aprikosen 800 g Gelierzucker 4 Vanilleschoten Das gew�rfelte K�rbisfleisch mit dem Wasser aufkochen. Bei schwacher Hitze zu einem dicken P�ree kochen. Nach Belieben mit dem Mixtab p�rieren. Die Aprikosen in kleine W�rfelchen schneiden und zusammen mit dem Glierzucker unter das K�rbisp�ree mischen. Die Vanilleschoten l�ngs halbieren, das Mark herauskratzen und nach und nach in die Konfit�re r�hren. Sofort in heiss ausgesp�lte Gl�ser f�llen und diese gut verschliessen. K�RBISSUPPE MIT MANDELN 500g gelbes K�rbisfleisch 1/2 Zwiebel, fein gehackt 40g Butter 40g Mandelbl�ttchen 800ml Gefl�gelbouillon 250ml Sahne Salz und Pfeffer aus der M�hle Das K�rbisfleisch in kleine W�rfel schneiden. In einem grossem Topf die Zwiebel in der Butter and�nsten, K�rbis dazugeben und mitd�nsten. 4 Essl�ffel Mandelbl�ttchen untermischen und alles weitere 5 Minuten d�nsten. Die Bouillon dazugiessen, zum Kochen bringen und die Suppe 1 knappe Stunde k�cheln lassen. Inzwischen die �brigen Mandelbl�ttchen in einer Pfanne ohne Fett r�sten. Die Suppe mit dem Stabmixer fein p�rieren, 150ml von der Sahne dazugeben und die K�rbisssuppe 5 Minuten k�cheln lassen. Mit Salz und Pfeffer w�rzen. Restliche Sahne steif schlagen und unter die Suppe ziehen. In vorgew�rmte Suppentassen f�llen und mit den ger�steten Mandeln garnieren. Poor Brandon - does he knows that when he marries you, he is marrying the Spring too, Stacey???

Ich bin eine Auslander und sprechen nicht gut Deutsch.... HELP! Can't read all that!

Ree-head... he knows all about you and how I met you on the Spring and he's seen all the comic paintings that you posted because I printed them out on the crayon printer and took em home! I've mentioned just about all the other regular posters but he knows next time we're in Europe we're going over to your house and then to a carnival!

Sorry about the German! After all the recipes that have been posted already, I thought there couldn't POSSIBLY be anyone else who still wanted pumpkin! ha-ha! Stacey, that sounds like a GREAT idea! You should come in the summer, because that's when the African festival is on in town - it's great fun and you might meet my best friend from Namibia, Peter. He's a FAR better artist than I am, and if he likes people he just GIVES them whatever work they want - he does lino cuts. Plus the funfare will be on, so we can stuff ourselves with toffee apples. Hey, perhaps somebody has a toffee pumpkin recipe for Alexander???

Oh, and Brandon can come too..... �grin�!!

Hooray!!!! Pumpkin-season is on!!! (Am I first at the spring?) Mmmh, my whole kitchen is smelling from the pumpkin-soup I'm making. Try some white wine in it - delicious!!! I love the Hokkaido-pumpkin best, because you don't have to peel it and it tastes great. O.K. Here's a new one, I haven't tried it yet, but I sure will. Sounds wonderful! Jamaican Pumpkinsoup 500 gram Tomatos 200 gram Onions 1/4 litre vegetable stock 1/2 litre coconutmilk 2 garlic-bits (not the whole, I don't know how you call it, in german it's "Zehen"=toes) a pinch of saffron one tea spoon ginger one tea spoon paprika powder a pinch of nutmeg a pinch of chilipowder salt grated coconut (for decoration) Scald the tomatos, peel and cut them, cut the onions in fine pieces, cut the pumpkin and get the seeds out, roast the onions, add the tomatos, pumpkin, stock, coconutmilk and spices. Cook about 20 minutes till the pumpkin gets soft, then mash the soup with a mixer. Before serving sprinkle some grated coconut on it. Yummy! Gawd, it's so hard to translate these recipes and sorry, I don't have imperial measurements! 1 litre is about 1 3/4 pint or about 35-40 fl oz 1000 gram are about 2 lb No cups, sorry for that! If someone has a conversion table, I would be very happy if you could post it (perhaps in a special conversion table topic?), because I have some american cookbooks and you can't get cups over here! Marcia, do you have any Hawain "Exotica" pumpkin-recipes? ...and do I have to grease the baking-tin when I want to make roasted pumpkin-seeds?

I have both Hawaiian and Japanese recipes (if I can just find them) for pumpkin. Promise to post them as soon as I locate them. I just give a light swab of cooking oil on the baking tin, then sprinkle salt then add the pumpkin seeds with slime intact. Works just fine. You should shovel them around every so often and flip them to assure uniform taosting.

PUMPKIN PRESERVES 1 medium-size pumpkin 2 cups sugar 1/2 cup lemon juice 6 cups sugar 2 cups water 1 tablespoon grated ginger root 1 teaspoon grated lemon rind Cut the pumpkin in half, remove seed and peel off the rind. Cut into 3/8 inch strips. Put layers down in a stoneware crock with plenty of sugar between layers. Pour on the lemon juice. Let stand in cool place for 2 days. Drain well and discard liquid. Make a syrup of the 6 cups sugar, water, ginger and lemon rind; cook until slightly thickened. Then add the pumpkin strips, cooking until soft. Drain off and reserve the syrup and continue cooking until thick, then pour over pumpkin and pack in jars, covering well with syrup. Seal tightly.

http://www.bhglive.com/

It is indeed an infospryte we are experiencing here!! Isabel - a Jamaican pumpkin dish! That sounds great - I've printed it out.

MEXICAN FLOATING ISLAND WITH KAHLUA CUSTARD SAUCE AND SESAME PUMPKIN-SEED BRITTLE 1 3/4 cups sugar 6 large egg whites 1/4 teaspoon cream of tartar Kahl�a custard sauce and sesame pumpkin-seed brittle as accompaniments For Kahl�a custard sauce: 2 cups half-and-half 1 vanilla bean, split lengthwise 6 large egg yolks 1/2 cup sugar 3 tablespoons Kahl�a, or to taste For sesame pumpkin-seed brittle: 1 cup sugar 3 tablespoons pepitas (hulled green pumpkin seeds, available at natural foods stores and some Hispanic markets), chopped 1 1/2 teaspoons sesame seeds In a dry heavy skillet cook 1 cup of the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is a golden caramel. Pour the caramel into a 1 1/2-quart ring mold. Using potholders to hold the mold tilt and rotate the mold to coat the bottom and let the caramel cool. Preheat the oven to 350�F. In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, add the cream of tartar, and beat the whites until they just hold stiff peaks. Beat in the remaining 3/4 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Spoon the meringue into the ring mold, rapping the mold sharply on a hard surface to expel any air bubbles, and smooth the top. (The meringue will fill the mold completely.) Transfer the mold to a deep baking pan, add enough hot water to the pan to reach 1 inch up the side of the mold, and bake the meringue in the middle of the oven for 1 hour. (The meringue will rise completely and will deflate as it cools.) Turn off the oven and let the meringue stand in the oven for 15 minutes. Transfer the mold to a rack and let it cool completely. The meringue may be made 1 day in advance and kept covered and chilled. Invert the meringue onto a deep serving plate, letting the melted caramel drip over the top and do n the sides. Some of the caramel will remain, hardened, in the bottom of the mold. Put the mold in a skillet of simmering water and heat the caramel, stirring occasionally, until it has melted. Spoon the Kahl�a custard sauce around the meringue, drizzle the meringue decoratively with the melted caramel, and crumble some of the sesame pumpkin-seed brittle over it. Serve the remaining custard sauce separately. To make Kahl�a custard sauce: In a small heavy saucepan bring the half-and-half just to a boil with the vanilla bean and remove the pan from the heat. In a bowl whisk together the egg yolks and the sugar until the mixture is combined well and add the half-and-half mixture in a slow stream, whisking. Transfer the mixture to a heavy saucepan and cook it over moderate heat, stirring constantly with a wooden spoon, until it thickens slightly and registers 175�F. on a candy thermometer. (The sauce will thicken as it cools.) Strain the cust rd sauce through a fine sieve into a metal bowl set in a larger bowl of ice and cold water, let it cool, stirring, and stir in the Kahl�a. Chill the sauce, covered, for at least 2 hours, or until it is very cold. The sauce may be made 2 days in advance and kept covered and chilled. Makes about 2 cups. To make sesame pumpkin-seed brittle: In a dry heavy skillet cook the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is a golden caramel. Remove the skillet from the heat, stir in the pepitas and the sesame seeds, and, working quickly, pour the mixture onto a sheet of foil. Let the brittle cool and break it into small pieces. The brittle may be made 1 week in advance and kept in an airtight container. Makes about 1/2 pound. Gourmet October 1993

FETTUCCINE WITH PUMPKIN, SHIITAKES AND MASCARPONE Creamy mascarpone cheese and pureed roasted pumpkin are blended with just a delicious touch of cinnamon to make an interesting sauce for the fettuccine starter. Uncork a Dolcetto. 4 cups 1/2-inch pieces seeded peeled fresh sugar pumpkin or butternut squash (from 1 1/2 pounds squash) 1 1/2 tablespoons olive oil 4 1/2 cups chicken stock or canned low-salt chicken broth 1 cup mascarpone cheese 1/2 teaspoon ground cinnamon 1/4 cup (1/2 stick) butter 12 ounces shiitake mushrooms, stemmed, thinly sliced 1 pound fettuccine 2/3 cup shelled pumpkin seeds, toasted Freshly grated Parmesan cheese Preheat oven to 450�F. Toss pumpkin with olive oil in large bowl to coat. Transfer pumpkin to baking sheet. Bake until pumpkin is tender and beginning to brown, stirring once, about 30 minutes. Transfer pumpkin to processor. Add 2 1/2 cups chicken stock. Puree until smooth. Add mascarpone cheese and ground cinnamon. Process to blend. Season with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and saut� until beginning to brown, about 5 minutes. Add remaining 2 cups chicken stock. Boil until stock is reduced by half, about 8 minutes. Reduce heat to low. Stir in pumpkin mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer fettuccine to large bowl. Add sauce and toasted pumpkin seeds; toss to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately. Serves 8 first course servings. Bon App�tit September 1998 Restaurant; D'Amico Cucina, Minneapolis MN

Cool! I hope you're going to do this every day from now on - that way I'll always know what to cook in the evenings!

Look at this Infospryte! I guess if the pace keeps up like this, it'll be culinary-wise a most exciting season...! Stacey, what did B.'s ma say?

ahh... all receipes copied and pasted... Ididn't ask his mom... she doesn't cook lots... keep it up infospryte!

MAPLE PUMPKIN MOUSSES four 1/2 pound pumpkins (preferably sugar pumpkins) 1 tablespoon unsalted butter, melted 1/2 cup maple syrup 1/2 teaspoon cinnamon 1 envelope of unflavored gelatin 3 tablespoons cold water 1 cup well-chilled heavy cream pumpkin-seed brittle for garnish if desired Slice off the stem ends of each pumpkin 1 inch from the top, reserving them, scrape out the seeds and the membranes, reserving the seeds for toasting if desired, and brush the insides of the pumpkins with the butter. Top the pumpkins with the reserved stem ends and bake them in a glass baking dish in the middle of a preheated 375�F. oven for 45 minutes, or until the pulp is tender. (Alternatively, the pumpkins may be microwaved, uncovered, at high power (100%) for 12 to 15 minutes, or until the pulp is te der.) Let the pumpkins cool in the dish until they can be handled and discard any liquid that may have accumulated in them. Scoop out the pulp from the shells and the stems, being careful not to puncture the shells, force the pulp through a sieve into a metal bowl, and whisk in the maple syrup and the cinnamon. In a very small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over moderate heat, stirring, until the gelatin is dissolved. Whisk the gelatin mixture into the pumpkin mixture. In a bowl beat the cream until it holds soft peaks and whisk it into the pumpkin mixture. Chill the mixture in the bowl set in a larger bowl of ice and cold water until it is the consistency of raw egg whites, spoon it into the shells, and chill the mousses, covered loosely with plastic wrap, for at least 6 hours or overnight. Garnish the mousses with the pumpkin-seed brittle. Serves 4. Gourmet October 1991

PUMPKIN-SEED BRITTLE 1/3 cup sugar 1/4 cup water 1/2 cup toasted pumpkin seeds (procedure follows) For toasted pumpkin seeds: 1/2 cup fresh pumpkin seeds, unrinsed 1 tablespoon vegetable oil In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color. Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly. Let the brittle cool completely and break it into pieces. To toast pumpkin seeds: In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250�F. oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp. (Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.) Mak s 1/2 cups. Makes about 1 1/2 cups. Gourmet October 1991

Hi Info! Is there any possibility You might have a conversion table for cups in your inexhaustible source of informations for us poor german strugglers? I've got some american cookbooks, but you can't buy them darn cups here.

1/4 cup = 59.15 milliliters 1/2 cup = 118.3 milliliters 1 cup = 236.59 milliliters 2 cups or 1 pint = 473.18 milliliters 3 cups = 709.77 milliliters 4 cups or 1 quart = 946.36 milliliters

Thank you very very much!!!!!!

�killing myself with laughter�!! 4 cups = 946.36 milliliters?? Isabel how WILL we manage, I ask you???

I usually don't use meassures, same like Stacey. But I got those great american cookbooks and I hadn't the slighest idea about how much a cup would be. If I would've taken one of my coffeepots, I could've fed a whole football team... Four cups seem to be nearly one liter, who gives a sh?t about the 50 mililiters more or less? My kitchen has ever been an experimental playground - sometimes you can eat the stuff - sometimes you get greeen in the face...;-\

Ohmygosh, hope you never poison anybody!

I make some things well - such as a boiled egg or a slice of toast; but the rest is usually pretty much digestively challenged. Other girls' husbands put on a little weight when they get married - mine lost 7 kilogrammes in the first year, never to regain it...

PORK AND PUMPKIN STEW 1/4 cup vegetable oil 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces 2 onions, chopped 3 garlic cloves, minced a 14- to 16-ounce can tomatoes, including the juice 1 1/2 cups water 1 pound turnips, cut into 1-inch pieces 4 cups chopped washed turnip greens or kale a 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch pieces steamed rice as an accompaniment In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, covered, in the m ddle of a preheated 350� F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice. Serves 6 to 8. Gourmet October 1991

Ugh. Now I'm stuffed.

And I'll be soon, too! hehe, with Pumpkin!!!!

That should be an interesting sight!

Hi, If anyone has a recipe for Jamaican Pumpkin that you put in a clean pumpkin shell would you please send it to me at coney@innocent.com. I am also looking for any other Jamaican recipes. I'm having a Jamaican theme party Saturday night and need some ideas. Thanks, Coney