Cooking A Fresh Pumpkin - Sl 10/82 Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
See Directions,
Directions:
"When selecting pumpkins for cooking, remember that the biggest may
not necessarily be the best; smaller pumpkins contain less water,
resulting in less waste.
To prepare a fresh pumpkin for cooking, start by slicing it in half
crosswise. Place the halves, cut side down, on a jellyroll pan. Bake
at 325 degrees F for 45 minutes or until fork tender. When its
cool, the pumpkin can be peeled and the pulp mashed. Youll find
that a 5-pound pumpkin will yield about 4-1/2 to 5 cups of cooked,
mashed pulp.
When pumpkins are harvested during the Fall months, they can be
stored for enjoyment in the Winter. A pumpkin will keep about one
month at room temperature or two or three months if refrigerated."
The Staff of "Southern Living" magazine October, 1982 Typos by JP
Submitted By JEFF PRUETT On 10-19-95
Source from luhu.jp
not necessarily be the best; smaller pumpkins contain less water,
resulting in less waste.
To prepare a fresh pumpkin for cooking, start by slicing it in half
crosswise. Place the halves, cut side down, on a jellyroll pan. Bake
at 325 degrees F for 45 minutes or until fork tender. When its
cool, the pumpkin can be peeled and the pulp mashed. Youll find
that a 5-pound pumpkin will yield about 4-1/2 to 5 cups of cooked,
mashed pulp.
When pumpkins are harvested during the Fall months, they can be
stored for enjoyment in the Winter. A pumpkin will keep about one
month at room temperature or two or three months if refrigerated."
The Staff of "Southern Living" magazine October, 1982 Typos by JP
Submitted By JEFF PRUETT On 10-19-95
Source from luhu.jp
Tags
Vegetables