Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site terak.UUCP Path: utzoo!linus!philabs!cmcl2!harvard!seismo!hao!noao!terak!suze 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 uucp: ...{decvax,ihnp4,noao,savax,seismo}!terak!suze phone: (602) 998-4800 us mail: CalComp/Sanders Display Products Division (Formerly Terak Corporation) 14151 N 76th street, Scottsdale, AZ 85260