Thursday, October 19, 2006

Frannie's Fixin's & Cookin' Tips

Getting your pumpkins ready for carving -
Make it easy by using an ice cream scoop to remove the inside pulp and seeds faster.
Carve and then sprinkle cinnamon or nutmeg inside.
When you light the candle inside, and it burns, the smell will be delish!


Vermont Pumpkin Casserole
4 cups mashed or pureed pumpkin
1 cup b├ęchamel or thick white sauce
2 cups diced ham
1 1/3 cups coarsely grated sharp cheddar cheese
2 hard-boiled eggs, sliced
1/2 cup broken soda crackers
2 tablespoons unsalted butter

Preheat oven to 350*F (175*C).

Mix together thoroughly the pumpkin, cream sauce, ham and 1 cup of the cheese.
Place half of this mixture in a greased 2-quart casserole, then cover with the sliced hard-boiled eggs, and top with the remaining pumpkin mixture.
Sprinkle the top with the coarsely crumbled soda crackers, the remaining cheese and dot with butter. Bake 30 minutes.
Serves 4.

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