Today's Life Solutions / Mealtime / Nestle Meals.com
Pumpkin Pair Sure to Please
October 3, 2009
PUMPKIN STEW
2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons cooking oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons instant beef bouillon granules
1 can (14-1/2 ounces) tomatoes, undrained, cut up
1 pumpkin (10 to 12 pounds)
In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6- to 8-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.
PUMPKIN SHEET CAKE
1 can (16 ounces) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
1 package (3 ounces) cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons milk
Chopped nuts
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1 -in. baking pan. Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.
Reprinted from Taste of Home
© 2002 Reiman Publications, LLC
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