Guest guest Posted November 19, 2000 Report Share Posted November 19, 2000 Mary Carroll's Healthful Cooking newspaper column recently featured mini pumpkins. * Exported from MasterCook * Mini Pumpkins: Baking Recipe By : Healthful Cooking, Mary Carroll, StarTribune 10/00 Serving Size : 1 Preparation Time :0:00 Categories : Info/Tips Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** About the size of a large orange, miniature pumpkins appear in markets from September to Thanksgiving. They make tasty and attractive serving and baking dishes at Halloween parties. One miniature pumpkin is just right for a single serving of soup, stuffing or rice. I bake the pumpkins first to tenderize skin and flesh. I cut about 1 inch off the top and place the pumpkins, cut sides down, on a foil-covered baking sheet. I leave the seeds in because their moisture helps the pumpkins cook faster. Bake them for 25 minutes at 350 degrees, or until you can easily insert a knife point in the side. Remove the seeds and the pumpkins are ready for filling - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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