“Kitchen Krafts,” Friend, Oct. 1985, 27
3 cups bite-size pieces bread
1 pumpkin, 9″ (23 cm) diameter
1 tablespoon butter
1 teaspoon salt
1 1/2 cups chopped onion
3/4 cup butter
1 teaspoon nutmeg
1/2 teaspoon pepper
1 teaspoon sage
1 teaspoon salt
1 cup grated swiss cheese
5 cups chicken broth
1 bay leaf
1 cup cream
Spread bread pieces on baking sheet and bake at 300º F (150º C) for 15 minutes or until dry.
Cut lid in top of pumpkin and clean out.
Combine first butter and salt and rub inside of pumpkin.
Sauté onion in second butter over low heat until translucent. Stir in bread pieces and cook 2 minutes.
Stir in nutmeg, pepper, sage, and second salt. Remove from heat and mix in cheese.
Spoon mixture into pumpkin, pour in broth, place bay leaf on top and put on lid. Place pumpkin in greased baking pan and bake at 375º F (190º C) for 2 hours.
Remove bay leaf, mix in cream, and garnish with parsley just before serving.
1/3 cup butter or margarine
1 1/3 cups sugar
1/3 cup water
1 cup canned pumpkin
1 1/4 cups white flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup raisins
1/3 cup chopped nuts
Blend butter and sugar together. Add eggs, stirring until mixed.
Mix water and pumpkin together, then stir into sugar mixture.
Add dry ingredients and mix well. Stir in raisins and nuts.
Pour mixture into greased loaf pan. Bake at 350º F (175º C) for about 1 hour or until done. Cool in pan for 10 minutes, then remove and place on rack to cool.
For each dessert, you will need: peach half, raisins, orange gelatin, whipping cream.
Place peach half rounded side up in dessert bowl. Insert raisins to make Jack-o’-lantern face.
Prepare orange gelatin as directed on package, but when gelatin is cool and still liquid, pour carefully over each peach, covering face completely.
Place in refrigerator to set gelatin.
Before serving, garnish with whipped cream.