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stuffed-pumpkins recipe

Date: Sat, 11 Oct 1997 22:33:32 -0400 (EDT)
From: Sarah Burns (sburns@library.pace.edu)

Stuffed Pumpkins

4 miniature pumpkins (4 to 5 inches in diameter)
2 cups cubed rye or wholewheat bread
1/2 c. thinly sliced carrots
1 c. diced onion
1/2 c. vegetable stock
1/2 c. diced celery
1 tsp. dried marjoram
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. black pepper
1/4 c. minced parsley
1 tsp. apple juice

Preheat oven to 325 degrees.

Cut off pumpkin tops. Scoop out seeds and membranes. Place the pumpkin
shells on a large baking sheet.

In a medium bowl, combine the remaining ingredients. Pack the stuffing
tightly into the pumpkin cavities. Cover with the pumpkin tops. Bake until
the shells are tender, about 45 minutes. Serve hot.

kwvegan vegan