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Pumpkin Recipes II

© Shawn Price

Seems like there?s never enough pumpkin recipes, especially when you?re overloaded with this wonderful winter squash. So, by popular demand, I?m writing another column on pumpkin recipes.

*Pumpkin Cheese Ball*
Yes..it?s a little different. But many folks like this nontraditional cheese ball

1 (8 oz.) cream cheese
1/2 c. solid pack pumpkin
1 jar (2 1/2 oz.) dried beef slices, chopped
2 c. (8 oz.) shredded cheddar cheese
1/4 c. crushed pineapple, well drained
1 tbsp. chopped onion
Short celery stalk and leaves or parsley leaves for garnish

Mix until well blended: the cream cheese and pumpkin. Stir in beef, cheddar cheese, pineapple and onion. Mix well. Chill at least 1 hour. Form into large ball. Score sides to resemble pumpkin. Garnish with the celery for a stem and leaves. Serve with crackers. Yields 2 1/2 cups.

*Pumpkin Torte*
Try this instead of pumpkin pie

2 c. pumpkin (1 sm. can)
3 beaten eggs
1 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. ginger
1 (13 oz.) can evaporated milk
1 c. sugar
1 pkg. yellow cake mix (dry)
1 c. melted butter
1 c. chopped walnuts

In mixing bowl, combine all ingredients up to and including sugar, mix well. Pour batter into 9 x 13 pan (do not grease). Sprinkle dry cake mix over batter. Pour melted butter over cake mix and sprinkle nuts over all. Bake for 1 hour at 350 degrees.

*Baked Pumpkin*
This is really good!

10 inch (approximately) pumpkin (tall/slender verses squatty one)
Cubed: 1 lg. bar Monterey Jack cheese, or any white cheese
1 lg. bar jalapeno cheese
1 lg. bar sharp Cheddar cheese
1 pt. half & half cream

Cut off top of pumpkin; set aside, remove seeds and clean out inside of pumpkin. Cube cheese and alternately layer in pumpkin-do not stir. Pour half & half cream over cheese, to within 1/2 or 3/4 inch from the top. Return lid to pumpkin-place on cookie sheet and bake at 350 degrees for 1 1/2 hours or until cheese are melted. Stir-serve with cocktail rye or crackers.

*Pumpkin Fritters*
Not low fat, but quite good anyway!

8 oz. pumpkin, boiled and smashed smooth
1 to 2 tbsp. flour
1/4 tsp. cinnamon
1 egg, beaten
Pinch of salt
2 tbsp. sugar
1/2 tsp. vanilla essence
Vegetable oil for frying

Beat egg and add to the crushed pumpkin. Combine with all other ingredients, adding flour last. Drop by small spoonfuls into hot vegetable oil and fry. When finished, sprinkle with a mixture of cinnamon and castor sugar (optional).

The copyright of the article Pumpkin Recipes II in Country Cooking is owned by Shawn Price. Permission to republish Pumpkin Recipes II in print or online must be granted by the author in writing.