Stuffed pumpkin shell serves as centerpiece and dessert

Recipe Finder

November 18, 1998|By Ellen Hawks | Ellen Hawks,Sun Staff

"A pumpkin cooked whole" was the request of Phyllis Ott of Rainier, Ore.

She added that she wanted it "without stringy insides and filled ++ with raisins and other goodies."

The chosen response came from Lisa Horst of Parkville, who wrote, "The pumpkin darkens beautifully when cooking. I usually put it in the center of the table during Thanksgiving dinner and then it is cool enough to eat for dessert."

Baked Pumpkin

1 small pumpkin

2 chopped apples

1/2 cup raisins

1/2 cup cranberries, optional

1/2 cup sugar

1 teaspoon cinnamon

2 tablespoons butter

Preheat oven to 350 degrees. Wash off pumpkin, dry it and cut off the top. Save the top. Scoop out seeds and strings. Combine all ingredients except butter in a mixing bowl and mix well. Pour mixture into pumpkin and dot the top with butter. Put the top back on the pumpkin. Bake on a cookie sheet for 75 to 90 minutes. When the pumpkin has cooled enough to eat, scoop out the filling - and some of the pumpkin as well - and place a serving on everyone's plate.

Tester Laura Reiley's comments: "This would be a perfect, wholesome Thanksgiving dessert with two additions: some chopped toasted walnuts or pecans, and a big scoop of vanilla bean ice cream.

"It's imperative that you choose a sweet pumpkin at the grocery store, not one that seems merely decorative. [Sweet pumpkins are usually displayed near the squash, and labeled for cooking.] The dish might also be improved with half white sugar and half brown sugar. I used Granny Smith apples and fresh cranberries, and the result was a good mix of textures and flavors, from tart to sweet."

Recipe requests

* Mrs. Dacha, address unknown, writes, "I am looking for a recipe for something called socca, a chickpea flat bread that they serve in the south of France, most commonly in Nice."

* Sally Burgess of Rapid City, S.D., wants a recipe for raspberry quick bread, preferably using fresh raspberries. "I'd like [the recipe] to include the size of the pan used, as I have several sizes," she wrote.

* Joyce Corley of Fayetteville, N.C., wants a pan-cooked chicken recipe that includes a sauce "that was on the label of KC Masterpiece Mustard Barbecue Sauce. As I recall, the sauce called for carrots, among other things. I've searched for this recipe and did not find it."

* Richard Andreski of Millersville writes a cheerful hello and requests a "great recipe for making chili. The one I am looking for is used for making chili hot dogs. I happened on one that was too hot to enjoy. Several years ago, I had a recipe that had spices such as cloves, allspice and ginger, but I lost it. Thanks for your help."

* M. Johnson of Kelso, Wash., wants a recipe for cranberry butter that is "used at a restaurant called the Pilot House in Ocean Park, Wash. I know they use brown sugar and honey with margarine and cranberries and chopped-fine walnuts."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Letters may be edited for clarity.

Pub Date: 11/18/98

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