Hi Dave,

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
roll. One of which is from Diabetes Connect and looks rather "monkey motion" and this one (which has no pumpkin)

Here is my pumpkin roll recipe:

PUMPKIN ROLL

3 eggs
2/3 c pumpkin
1 csugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 c flour

Mix together and pour into a greased and wax (parchment) paper lined
10x15 pan. Sprinkle with chopped walnuts. (I put them in the filling,
less chance of breaking the cake.) Bake at 375 for 10-15 minutes (until
tests done). Turn out onto a towel (NOT terry cloth) sprinkled with
granulated sugar, peel off wax paper and roll with towel. Let cool on
wire rack. (I turn it onto a wire rack, slide it from there onto the
towel, peel off the paper and roll--easier than trying to turn a hot pan
over onto a towel.)

FILLING

2 tbsp soft butter
8 oz soft cream cheese
3/4 tsp vanilla
1 c powdered sugar
(I add some cinnamon to the filling also.)

Mix together, spread on cool, unrolled cake (I add the nuts to the
spread filling). Re-roll, sprinkle with a bit more powdered sugar.
Serves 8-10.


My varients are in (). I use whole wheat pastry flour and raw sugar for
the cake. Mom gave me this recipe in 1992; we've made it at least once a
year since then. Canned or fresh pumpkin may be used but be sure to
drain the fresh pumpkin well. If I use frozen pumpkin, I turn the thawed pumpkin into a paper towel lined strainer so as much water as possible
drains off.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It's as easy as 3.1415926535897932384626433832795028841!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin

Here is my pumpkin roll recipe:

PUMPKIN ROLL

I see the semi trucks loaded with pie pumpkins (different from Jack-O- Lantern pumpkins) rolling noth toward Morton, IL and the Libby
processing and canning plant in late summer/early fall. Libby's is the
#1 pumpkin
peocessor in USA.

Several times in October we saw big trucks unloading pumpkins at the
produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the
number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy is
on a file card. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It's as easy as 3.1415926535897932384626433832795028841!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin

Here is my pumpkin roll recipe:

PUMPKIN ROLL

I see the semi trucks loaded with pie pumpkins (different from Jack-O- Lantern pumpkins) rolling noth toward Morton, IL and the Libby
processing and canning plant in late summer/early fall. Libby's is the
#1 pumpkin
peocessor in USA.

Several times in October we saw big trucks unloading pumpkins at the produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

Were they the bright orange (Halloween) pumpkins? Or the dull, dusty
light orange (almost like yellow squash) "funny" shaped pumpkins? The
latter are what Libby processes and cans at their Morton, IL. plant.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy
is on a file card. (G)

Here's one I do as an alternative to bell peppers - using a close cousin
of the pumpkin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

4 sm Sweet Dumpling Squash; about
- 8 oz each, seeded **
Jarred marinara sauce

MMMMM--------------------------STUFFING-------------------------------
1 lb Ground beef
1/2 c Chopped yellow onion
16 oz Can diced tomatoes; w/juice
6 oz Long-grain or Basmati rice *
1/2 c Water
1 ts Salt
Pepper
1 ts Worcestershire sauce
2 tb Dried parsley
1 1/2 ts Dried basil

* Or orzo pasta

** Small, mildly sweet-tasting squash resembles a mini-
pumpkin with its top pushed in. It has cream-colored skin
with green specks. Weighing only about 7 ounces, it has
sweet and tender orange flesh and is a great size for
stuffing and baking as individual servings.

Set oven @ 350oF/175oC.

Cut tops from little squash; discard seeds. Chop the tops
to add to the ground beef and onions, set aside. Cook the
sweet dumpling squash, uncovered, in boiling water for 5
minutes, then invert them on a rack in the sink to drain
well.

In a skillet, cook ground beef, onion and the chopped
squash until meat is browned and vegetables are tender.
Drain off excess fat. Add undrained tomatoes, uncooked
rice, water, salt, Worcestershire sauce, pepper, parsley,
and basil.

Bring to a boil; reduce heat. Cover and simmer 15 mins
or until rice is tender. Stuff peppers with meat mixture.
Cover tops with jarred sauce and bake uncovered for 30
to 35 minutes or until squash is tender.

From: The Fertile mind of Uncle Dirty Dave

Uncle Dirty Dave's Kitchen

MMMMM

... January 20, 2021 - The end of an error!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Several times in October we saw big trucks unloading pumpkins at the produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

Were they the bright orange (Halloween) pumpkins? Or the dull, dusty
light orange (almost like yellow squash) "funny" shaped pumpkins? The latter are what Libby processes and cans at their Morton, IL. plant.

Without question, these were jack o lantern pumpkins. I've cooked many
of them down over the years; we used to let our girls draw a face on the pumpkin with a marker instead of carving it. Then I would cook it down
after Halloween and we'd enjoy the pumpkin in various forms thruout the
winter and spring.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy
is on a file card. (G)

Here's one I do as an alternative to bell peppers - using a close
cousin of the pumpkin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

4 sm Sweet Dumpling Squash; about
- 8 oz each, seeded **
Jarred marinara sauce

MMMMM--------------------------STUFFING-------------------------------
1 lb Ground beef
1/2 c Chopped yellow onion
16 oz Can diced tomatoes; w/juice
6 oz Long-grain or Basmati rice *
1/2 c Water
1 ts Salt
Pepper
1 ts Worcestershire sauce
2 tb Dried parsley
1 1/2 ts Dried basil

* Or orzo pasta

It does look good. I'm doing some Moroccan chicken tomorrow for supper,
will double the recipe and put some in the freezer.







---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Several times in October we saw big trucks unloading pumpkins at the produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

Were they the bright orange (Halloween) pumpkins? Or the dull, dusty
light orange (almost like yellow squash) "funny" shaped pumpkins? The latter are what Libby processes and cans at their Morton, IL. plant.

Without question, these were jack o lantern pumpkins. I've cooked many
of them down over the years; we used to let our girls draw a face on
the pumpkin with a marker instead of carving it. Then I would cook it
down after Halloween and we'd enjoy the pumpkin in various forms
thruout the winter and spring.

The bright orange Halloween pumpkins certainly are more attractive than
the pie pumpkins.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy
is on a file card. (G)

Here's one I do as an alternative to bell peppers - using a close
cousin of the pumpkin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

It does look good. I'm doing some Moroccan chicken tomorrow for supper, will double the recipe and put some in the freezer.

I've several "Moroccan" recipes for buzzard. Mostly involving a tsagine.

This recipe seems mis-titled as there is no tagine actually involved.
But, it does look good - as with most of Ms. DiGregorio's output.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

2 1/2 lb Butternut squash; peeled,
- halved lengthwise, seeded,
- in 3" X 1" wedges
8 Pitted dates; halved
Salt 5 black pepper
1 (1") cinnamon stick
2 ts Sweet paprika
1 1/2 ts Turmeric
1 ts Ground cumin
1/2 ts Hot smoked paprika
1/2 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Cayenne pepper
2 tb Canola oil
4 lb Bone-in, skin-on chicken
- thighs
1 lg Red onion; fine chopped
1/4 c Minced ginger
6 lg Garlic cloves; chopped
1/4 c Lemon juice; more to taste
1 sm Bunch flat-leaf parsley;
- leaves only, chopped
4 Scallions; thin sliced
Cooked couscous or pita; for
- serving (opt)
Plain yogurt; for topping
- (opt)
Toasted almonds; for topping
- (opt)

Put the squash and dates into a 6 to 8 quart slow
cooker. Season generously with salt and pepper. In a
small bowl, combine the cinnamon stick, sweet paprika,
turmeric, cumin, hot smoked paprika, ground ginger,
cloves and cayenne and set aside.

Warm the oil in a large skillet over medium-high heat.
Pat the chicken dry and season it generously with salt.
Working in two batches, put the chicken in the skillet
skin side down and cook without moving it until the skin
is deeply golden, crisp, and releases fairly easily from
the bottom of the pan, about 5 to 8 minutes per batch.
(You need to brown only the skin side.) Transfer the
chicken to the slow cooker, nestling the thighs skin
side up and in one crowded layer on top of the squash.

Decrease the stovetop heat to medium. If there is a lot
of rendered fat in the pan, pour off all but a thin
layer to cover the entire bottom of the skillet. Add the
onion, season with salt, and cook, stirring to scrape up
the browned bits on the bottom of the pan, until the
onion is softened, about 5 minutes. Add the ginger and
garlic, and cook, stirring, until fragrant, about 1
minute. Add the reserved spices and stir well for about
30 seconds, until the mixture is a uniform brick red.
Add the lemon juice, stir well to incorporate the
browned bits, then scrape the mixture over the top of
the chicken, making sure to include any spice-stained
oil that remains.

Cook on low until the squash and chicken are very tender
and the flavors are mellow, at least 4 hours and up to 6
hours. If it’s more convenient, you can let the slow
cooker switch to warm after 6 hours. The dish will hold
on warm for another 2 hours before the chicken starts to
dry out. Remove and discard the cinnamon stick. Add
lemon juice and salt to taste and fold in the chopped
parsley and scallions. Serve with couscous or pita,
topped with yogurt and toasted almonds, if desired.

By: Sarah DiGregorio

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... January 20, 2021 - The end of an error!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)