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From: suze@terak.UUCP (Suzanne Barnett)
Newsgroups: net.cooks
Subject: Re: Pumpkin pie
Message-ID: <846@terak.UUCP>
Date: Mon, 4-Nov-85 13:01:47 EST
Article-I.D.: terak.846
Posted: Mon Nov  4 13:01:47 1985
Date-Received: Fri, 8-Nov-85 03:59:12 EST
References: <308@watmum.UUCP>
Organization: Calcomp Display Products Division, Scottsdale, AZ, USA
Lines: 27

> How do you cook a pumpkin? We tried the method in Joy of Cooking, and

This is mopre or less from the _Good_Housekeeping_Cookbook_.
I.e., I read it a year ago and used it then. I simply did it
from memory this year.

Clean out the insides and seeds. Cut the pumpkin into pieces
(about like you would for boiling potatoes to be mashed, size
depends a lot on the size of pot you have). Put pumpkin in a
large stew/canning pot. Add 2 to 4 inches of water. (I used
more than I'd have liked this year, about 6 inches.) Cover
with a lid. Cook for an hour or two, until the pumpkin on top
is soft. Remove from heat and remove the lid. When cool enough
not to burn yourself, remove pieces from the pot (be careful,
they will be VERY mushy) and peel. This is very easy, but use
a knife so you don't waste too much pumpkin.

I mashed the pumpkin with a wire whip and stored it in freezer
bags. Two cups per bag. Cooked pumpkin freezes nicely.
-- 
Suzanne Barnett-Scott

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