[Sca-cooks] OOP pastry question

[chirhart_1]

Hey know problem!!!    Take the pumpkin cut in two forths clean out
seeds.Bake in oven at 325 till soft .Remove and cool. remove skin,puree
pulp.Use cupwise as you would canned  pumpkin..... Mmmmmmmmmmmm I can taste
it now chirhart
PS It can be frozen with no loss of flavor or texture
----- Original Message -----
From: "Nelson Beth" <grdygirl at yahoo.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, November 14, 2001 3:57 PM
Subject: RE: RE: Re: [Sca-cooks] OOP pastry question


> Chirhart,
>
> Could you spread your words of wisdom for cooking with
> fresh pumpkin this way?  Bambi gifted me with 4
> pumpkins at about 18 lbs a piece to make pies with but
> I've never worked with fresh pumpkin and am not really
> sure how to start.
>
> Orlaith
> --- Olwen the Odd <olwentheodd at hotmail.com> wrote:
> > ~Oh Master Chirhart~!  I think your two cents would
> > come in right about
> > here~~
> >
> > Chirhart makes about a dozen fresh pumkin pies each
> > Thanksgiving with the
> > largest one being about ..what.. 5 or 6 inches deep
> > and about
> > ..oh..what..about 20 inches across.  How big is that
> > really yummy thing??
> > Olwen
>

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