HALLOWEEN DINNER
Roasted
Stuffed Pumpkin: http://homesicktexan.blogspot.
Ukrainian
Green Peppers (Salat z Pairtsyoo from The Best of Ukrainian Cuisine by Bohdan Zahny)
Lettuce
Salad
Okra Pickles
(a wonderful find -- brought back from our trip to Laredo)
*****************
When my daughter suggested the recipe for the pumpkin I was
skeptical, but it turned out so amazing I would definitely make it again:
ROASTED PUMPKIN
4 pound pumpkin
Salt &
pepper
4 ounces
bacon
Crusty white
bread
4 ounces Gruyere
4 ounces
white cheddar
4 cloves
garlic
3 chipotle
peppers in adobo sauce (from a can in
Mexican section)
¼ tsp cumin
Pinch nutmeg
½ cup
half-and-half cream
1.
Cut the
top out of the pumpkin and reserve. Clean
out pumpkin.
2.
Salt & pepper the inside of the pumpkin.
3.
Broil the bacon, chop, and put into large bowl.
4.
Slice 4 ounces of bread, cut into cubes, and add
to the bowl.
5.
Mince 4 cloves garlic and add to bowl.
6.
Preheat oven to 350 degrees.
7.
Grate the cheeses & add to the bowl.
8.
Chop 3 of the chipotle peppers & add to the
bowl.
9.
Stir everything together and stuff the
pumpkin. (Pack tightly, if necessary.)
10.
Mix together cumin, nutmeg, and cream. Pour this over the stuffing. Cover with top of pumpkin.
11.
Place pumpkin in a round pie plate and cook for
2 hours. (The stuffing looked great when it expanded!)
12.
To serve, cut into 4 sections.
******************
Bohdan’s YUMMY Green Peppers
2 large green peppers
1/3 cup mayonnaise
Cut the peppers into 1 inch pieces.
Bring 1 cup water to a boil with ¼ tsp salt. Add peppers and cook for 10 minutes.
Drain, refresh with cold water, and set aside
to cool.
Mix in mayonnaise.
My daughter liked
the peppers but thought them too rich to accompany this pumpkin. But I argued
that “too rich” does not compute in Ukrainian cuisine . . .
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