Date: Sat, 11 Oct 1997 22:33:32 -0400 (EDT)
From: Sarah Burns (firstname.lastname@example.org)
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.