langer@lasspvax.UUCP (Stephen Langer) (11/05/85)
I didn't pay much attention to the recent pumpkin discussion in
net.cooks, and now I'm paying the price. My roommate just won a pumpkin
in a "Guess the Weight of the Pumpkin" contest. Unfortunately, the
monster weighs 70 pounds.
I have two questions. (1) What should we do with the pumpkin?
Do 70 pound pumpkins make good pies? I could imagine that an ancient
pumpkin might be rather tough. (2) How should we do it? What conclusions
were reached in the recent debate in regard to cooking time and methods?
While we're on the subject, does anyone have any favorite recipes for
pumpkin pies, cakes, cookies, bread, pasta, breakfast cereal, appetizers,
soups, drinks, stews, goulashes .... (How far does 70 pounds of pumpkin
go anyway?)
Thanks in advance. Mail me any suggestions and I'll post a summary
if there's sufficient demand.
--
Steve Langer
Physics Department, Clark Hall
Cornell University
Ithaca, NY 14853
{ihnp4,decvax,allegra,vax135}!cornell!lasspvax!langerbhayes@Glacier.ARPA (Barry Hayes) (11/07/85)
In article <643@lasspvax.UUCP> langer@lasspvax.UUCP (Stephen Langer) writes: > > > I didn't pay much attention to the recent pumpkin discussion in >net.cooks, and now I'm paying the price. My roommate just won a pumpkin >in a "Guess the Weight of the Pumpkin" contest. Unfortunately, the >monster weighs 70 pounds. > I have two questions. (1) What should we do with the pumpkin? A good question. There's precident for using oversize pumpkins for keeping wives. Good luck.
suze@terak.UUCP (Suzanne Barnett) (11/11/85)
> I didn't pay much attention to the recent pumpkin discussion in >net.cooks, and now I'm paying the price. My roommate just won a pumpkin >in a "Guess the Weight of the Pumpkin" contest. Unfortunately, the >monster weighs 70 pounds. I got 15 cups of pumpkin from a medium sized pumpkin (~10 lbs.) Pie recipes generally call for 1 or 2 cups of pumpkin. -- ************************************************************** 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
rainbow@cdp.UUCP (12/15/85)
70 pounds is indeed ENORMOUS. I made 3 pies and a pudding from the smallest pumpkin I could find. The pudding was delicious and involved simply making the filling and then pouring THAT into a buttered dish (i.e. without the crust- making part). Cut the pumpkin into manageable pieces, boil them for around 20-30minutes in a large pot (until soft) then scoop out the pulp and put in a blender with spices (cinnamon, nutmeg) some honey, some slightly mixed eggs, and some evaporated or better yet, SCALDED milk. This last item is the secret to pudding. What you now have in the blender is pumpkin colored liquid (should be very runny) which you then pour into a buttered dish and cook for 5550 minutes at 400 or whatever. It's done when it no longer jiggles.
barb@oliven.UUCP (Barbara Jernigan) (12/19/85)
I agree with 'Rainbow: > > Cut the pumpkin into manageable pieces, [PEEL!, and] > boil them for around 20-30 minutes in a large pot (until soft) However, with 70 lbs of pumpkin (rather more than I'd be willing to handle, you don't want to season the pulp. When the meat is soft, place in blender/food processor, then puree'. Next, either can the pumpkin (you'll need a pressure cooker -- check any good canning book) or freeze it. It was my first 'industrial' use of a Seal-A-Meal received three years ago as a wedding present. I packaged the pumpkin in 1- and 2-cup portions, sealed the bags (I'm sure 'Zip-lock' would work fine), and popped them in the freezer. The pumpkin survives well -- it passed the thaw test in several Christmas cakes and cookies. If you're looking for good pumpkin recipes, there is a cookbook devoted to the Pumpkin available in Half Moon Bay (CA.) -- Great Pumpkin Land. It runs $5.86 (with tax) -- I suppose I could be convinced to pick up copies for interested individuals (email or write me at: Barb Jernigan 212 Kelly Half Moon Bay, CA 94019 ). ***The pumpkin donuts are out of this WORLD!!
levy@ttrdc.UUCP (Daniel R. Levy) (12/19/85)
In article <4400002@cdp>, rainbow@cdp.UUCP writes: >Cut the pumpkin into manageable pieces, >boil them for around 20-30minutes in a large pot (until soft) >then scoop out the pulp and put in a blender with spices >(cinnamon, nutmeg) some honey, some slightly mixed eggs, and >some evaporated or better yet, SCALDED milk. This last item >is the secret to pudding. What you now have in the blender is >pumpkin colored liquid (should be very runny) which you then pour >into a buttered dish and cook for 5550 minutes at 400 or whatever. >It's done when it no longer jiggles. 5550 minutes? G-g-gee, th-th-that s-s-sounds a-a-awfully l-l-long t-t-to w-w-wait f-f-for a p-p-pudding! :-) -- ------------------------------- Disclaimer: The views contained herein are | dan levy | yvel nad | my own and are not at all those of my em- | an engihacker @ | ployer or the administrator of any computer | at&t computer systems division | upon which I may hack. | skokie, illinois | -------------------------------- Path: ..!ihnp4!ttrdc!levy