MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Chip Pumpkin Cheesecake
Categories: Cheesecake, Chocolate, Squash, Desserts
Yield: 11 Servings

MMMMM---------------------------CRUST--------------------------------
1 c Vanilla wafer crumbs
1/4 c Hershey's cocoa
1/4 c Powdered sugar
1/4 c Butter; melted

MMMMM--------------------------FILLING-------------------------------
24 oz Cream cheese; (3 packets)
- softened
1 c Sugar
3 tb All-purpose flour
1 ts Pumpkin pie spice
1 c Canned pumpkin puree
4 Eggs
1 1/2 c Mini chips semi-sweet
- chocolate
Chocolate leaves **

* CHOCOLATE COOKIE CRUST: Heat oven to 350+|F. In medium
bowl, stir together 1 cup vanilla wafer crumbs (about 30
wafers), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar
and 1/4 cup melted butter. Press mixture firmly onto
bottom and 1/2" up side of 9" springform pan. Bake 8
minutes; cool slightly.

Increase oven to 400+|F. In large mixer bowl, beat
cream cheese, sugar, flour and pumpkin pie spice until
well blended. Add pumpkin and eggs; beat until well
blended. Stir in small chocolate chips; pour batter
into prepared crust. Bake 10 minutes. Reduce oven
temperature to 250+|F; continue baking 50 minutes.
Remove from oven to wire rack.

With knife, loosen cake from side of pan.

Cool completely; remove side of pan. Refrigerate before
serving. Prepare and garnish with CHOCOLATE LEAVES, if
desired.

** CHOCOLATE LEAVES: Thoroughly wash and dry several
non- toxic leaves. In small microwave-safe bowl, place
1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate.
Microwave at HIGH (100%) 30 to 45 seconds or until
smooth when stirred. With small soft-bristled pastry
brush, brush melted chocolate on backs of leaves.
(Avoid getting chocolate on leaf front; removal may be
difficult when chocolate hardens.)

Place on wax paper-covered cookie sheet; refrigerate
until very firm. Beginning at stem, carefully pull green
leaves from chocolate leaves; refrigerate until ready
to use.

Hershey's is a registered trademark of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens.

Cover; refrigerate leftover cheesecake.

10 to 12 servings

Recipe by: www.hersheys.com

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... The appeal of pizza crosses all ethnic, racial, and class lines.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin-Pecan Pie
Categories: Pies, Squash, Nuts, Pastry
Yield: 6 Servings

1 Unbaked 9" pie shell

MMMMM----------------------PUMPKIN FILLING---------------------------
1 lg Egg; slightly beaten
1 c Pumpkin pur++e
1/3 c Sugar
1 tb Heavy cream, Half & Half or
- whole milk
1/2 ts Cinnamon; rounded
1/4 ts Nutmeg
1/4 ts Ground ginger

MMMMM-----------------------PECAN FILLING----------------------------
2 lg Eggs; slightly beaten
2/3 c Light corn syrup (Karo)
1/2 c Sugar
3 tb Butter; melted
1/2 ts Vanilla extract
1 c Chopped pecans *

* I've made this with (English) walnuts, as well. Tried it
once with Black Walnuts but the pie was not so successful.

This is an excellent pie. The layers remain separate and
distinct, and the flavors compliment each other
beautifully.

Set oven @ 375+|F/190+|C.

For the pumpkin layer, combine 1 egg, pumpkin, 1/3 c
sugar, cream, cinnamon, nutmeg and ginger. Spread gently
over bottom of unbaked pie shell.

For the pecan layer, combine 2 eggs, corn syrup, 1/2 c
sugar, butter and vanilla. Stir in pecans. Gently spoon
mixture over pumpkin layer in pie shell.

OPTIONAL: Place a layer of half nuts on top of the pie
before placing in the oven.

Bake for 50 minutes.

FROM: Texas Cooking Online's Weekly E-mail

MM Format by Dave Drum; 19 November 2009

Uncle Dirty Dave's Kitchen

MMMMM

... If you live alone you'll never know if you snore.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tirshi (Pumpkin Salad)
Categories: African, Squash, Salads, Citrus
Yield: 6 Servings

1 lb Pumpkin or calabasa, peeled
1/2 ts Paprika
2 cl Garlic; pressed
1/4 ts Ground cinnamon
3 tb Lemon juice
1/4 ts Salt
1 tb Corn oil

Cook the pumpkin/calabasa in water until soft but not mushy.
Drain well and mash coarsely with a fork.

Mix the paprika, garlic, cinnamon, lemon juice, salt, and
oil together, then mix with the pumpkin. Refrigerate.

Serve cold with cous cous or any other North African Food.

Makes 6 servings.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India

Uncle Dirty Dave's Archives

MMMMM

... The slowest checker is always at the quick check-out lane.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Thanksgiving Pumpkins
Categories: Squash, Vegetables, Breads, Nuts, Fruits
Yield: 8 Servings

8 Baby pumpkins
1/3 c Vegetable stock or water
1/2 c Onion; fine chopped
2 lg Garlic cloves; minced
1/2 ts Sage leaves; dried
1/2 ts Thyme
1 c Whole wheat bread crumbs
1/4 c Pine nuts
1/3 c Celery; fine chopped
1/4 c Dried apricots; chopped
1/2 c Nutritional yeast flakes;
- grated
Soy sauce

Set oven @ 350+|F/175+|C. Slice off the top 1/2" of
each pumpkin and scoop out the seeds. Bake pumpkins for
15 minutes.

In a large skillet over medium-high heat, heat stock
or water to simmering until onions are softened but
not browned. Add garlic, sage, thyme, and bread
crumbs. Cook, stirring, 1 minute, then remove from
heat and stir in remaining ingredients.

Lightly fill pumpkins with stuffing. (Any remaining
stuffing may be baked separately in a lightly oiled
baking dish.)

Bake for 15 minutes, or until stuffing is lightly
browned and heated through. Be careful not to over-bake
the pumpkins, because they will split.

Serves 8.

Recipe from Deeanne Penrod

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Helicopter parents? I was a free range feral child and I survived.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoky Pumpkin Soup
Categories: Soups, Squash, Pork, Beef, Herbs
Yield: 6 Servings

6 sl Bacon; diced, cooked crisp
4 tb Unsalted butter
6 c Pumpkin; peeled, in 1" pcs
6 c Beef stock
1/2 c Marsala
1 ts Dried thyme
Salt & pepper
Toasted pumpkin seeds;
- garnish

The bacon should be diced and cooked crisp. Drain and
reserve the fat.

Peel the pumpkin and dice in 1" pieces.

Heat the bacon fat and butter in a stock pot over med-high
heat. Add the pumpkin cubes and saute for 15 minutes,
stirring occasionally.

Pour in the stock and simmer covered until the pumpkin is
very tender, about 30 minutes. Remove from heat.

Add the Marsala, thyme, and salt and pepper to taste.
Process the soup in batches in a blender until smooth.
Return to the stock pot.

Add the bacon. Simmer 10 minutes.

Serve immediately, garnish with toasted pumpkin seeds.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Don't warn people to not drink disinfectant; let this one play out
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)