MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Elegant Stuffed Pumpkin
  Categories: Vegetarian
       Yield: 5 servings
  
       1    5-pound pumpkin
       2    To 3 cups brown rice,
            Cooked
       2 c  Crumbled dry whole wheat
            Bread (or part corn bread
            Etc ) I used bread
            Crumbs and corn meal.
       1    Onion, chopped
     1/2    To 1 cup chopped celery and
            Leaves
       2    Apples (tart and unpeeled),
            Chopped
       1 c  Roasted chestnuts or a
            Andful of cashew nuts, cut
            In half.
         x  Herbs: Sage, savory,
            Marjoram, oregano, and
            Paprika to taste. I used
            About a teaspoon
            Each
       1    To 2 cups vegetable stock
     1/4    To 1/2 cup butter, melted,
            Or safflower oil.
            [ed ...Necessary?]
            Soy sauce or salt to taste.
  
   Cut off top of pumpkin to make a lid. Remove the seeds and scrape out
   any stringy pulp. Combine dry ingredients in a large mixing bowl and
   mix well with hands. Add stock and butter, and mix well, adding soy
   sauce and salt if desired. Stuffing should be moist but not wet. Pack
   loosely into pumpkin, replace lid, and bake on oiled cookie sheet for
   1 1/2 hours or more at 325 F. It is done when a fork pushes easily
   through the pumpkin. Transfer to a caserloe dish and serve at the
   table, scooping out some of the tender pumpkin flesh with each
   serving of stuffing. If the pumpkin is organically grown, you may eat
   the skin too. (If you have too much stuffing for your pumpkin, place
   extra in an oiled casserole, cover, and bake for 1 hour.)
   
   The Vegetarian Times Cookbook, p. 290
   
   Posted by “norman (n.m.) kruse” <nkruse@bnr.ca> 18 Oct 1994 to
   rec.food.veg.cook. Formatted by Sue Smith, S.Smith34,
   TXFT40A@Prodigy.com using MMCONV
  
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