Conference turris::cooks

I've had this.  Simply make a good beef or chicken stew from your favorite
recipe, except don't use potatos.  cook the stew until all veggies and meat
are almost tender (approx. 30 minutes before completion time) and add peeled
chunks of pumpkin or butternut squash.  cook until the pumpkin chunks are
tender, approx. 30 minutes in simmering liquid.  the hard part is peeling 
the #@&!*$ squash or pumpkin chunks...messy.  However, the stew tastes just 
great.

the chile idea sounds okay, too.  You could bake pumpkin cornbread to go
with the harvest theme.  Recipe is, again, a variation on an old standard.
for 13" x 9" pan:

	2 cups flour sifted with 2 teaspoons baking powder and 1 teaspoon
	  salt
	2 cups cornmeal
	1/2 cup melted butter or margarine, cooled.
	2 eggs
	1 and 1/2 cup buttermilk mixed with 1 cup cooked, mashed pumpkin
		puree (canned pumpkin works just fine)
	1/3 cup brown sugar (or to taste)

	mix cornmeal and flour in large bowl.  Mix up eggs well and add
	them to the buttermilk/pumpkin mixture along with the brown sugar.
	Stir the melted butter into the buttermilk/pumpkin mixture.  Pour 
	the wet stuff into the dry ingredients and stir just to get all 
	dry stuff moistened.  bake in a well greased 9" x 13" pan at 350
	degrees F. until nicely browned and the top springs back when
	lightly touched...approx. 45 minutes.

This can also be baked as muffins.

>    Thank you so much! This sounds fantastic!  Are there any special
>    spices that go in the stew to enhance the pumpkin flavor?  

whenever you are cooking beef, I suggest just a little pinch of allspice...
I know it sounds crazy, but it does add depth to the meat flavor.  Start
at the 1/4 teaspoon range and see what you think.  Some folks also add
a little cinnamon to a beef dish which might interest you.  The tastes should
be very subtle, and add just a little complexity.  Other than that, just
season as you normally would.  In this case, you are using the pumpkin or
squash as a savory vegetable.  When used this way, they seem to really take
well to cracked pepper (in my opinion) and I always add a generous amount to
my stews which contain them.

    Hope you haven't already had your Harvest Dinner Party, this recipie is
    a winner with anyone and everyone thats had it!
    
    
                         Pumpkin Cheesecake Dessert
    		               (Serves 12-15)
    
    INGREDIENTS
    
    1 Pkg. (16oz) Pound cake mix
    3 eggs
    2 Tbl. melted butter
    4 tsp. Pumpkin Pie Spice
    1 Pkg.(8oz) Cream Cheese (softened)
    1 Can Sweetened condensed milk
    1 Can (15oz) Pumpkin pie filling
    1 tsp Cinnamon
    1/2 tsp. Salt
    1 Cup Chopped walnuts
    Whipped Cream
    
    
    DIRECTIONS:
    
    In small mixing bowl, combine pound cake mix, 1 egg and 2 tsp. pumpkin
    pie spice.  Beat on low until mixture is crumbly.  Press into bottom of
    9x13 deep baking pan; set aside.  In large mixing bowl, beat cream
    cheese until fluffy.  Add condensed milk, 2 eggs, pumpkin pie filling,
    remaining pumpkin pie spice, cinnamon and salt.  Mix until blended. 
    Pour onto crust; sprinkle with chopped walnuts and bake at 350 degrees
    for 35-45 minutes or until set.  Cool and refrigerate until ready to
    serve.  Cut into squares and top with whipped cream.
    
    Enjoy!
    

    wow that cheesecake sounds great!
    
    in response to the allspice as a spice i have to agree.  i use it in my
    beef stew recipe (note 9.something) and it wouldn't be the same without
    it!  
    
    enjoy your party!