helen's pumpkin pudding
 
  recipe by :serving size :1
  cuisine :main ingred. :
amount measure ingredient -- preparation method 
  --------------------------------
  mm by helen peagram-
1/2 cup  browned --strained pumpkin
2 Tbsp  all purpose flour
1 cup  brown sugar
2 cup  milk
1 cup  carnation 2% canned milk
1 tsp  cinnamon
1/2 tsp  ginger
1/2 tsp  nutmeg
2   eggs --beaten
 
this recipe calls for browned pumpkin which is accomplished by buttering 
a heavy cast iron frying pan and cooking the 2 cups pumpkin over medium 
heat, stirring and turning soall parts dry properly. keep this up til it 
is reduced to 1 1/2 cups. place the browned pumpkin in a bowl, sprinkle 
with flour and brown sugar and stir til thoroughly mixed. add spices and 
eggs and beat well. scald milk. add the canned milk to scalded milk. add 
milks to pumpkin mixture beat together til well mix place mixture in a 
greased casserole and place it in a larger casserole with hot water that 
comes half way up the outside of inner casserole. place in a 325 f oven 
and oven poach til a knife comes out clean when tested. serve hot or cold. 
this is actually pumpkin pie filling, but i prefer it without the pastry 
and it is better for me. no great amount of fat in this one. 
 
per serving (excluding unknown items): 872 calories; 17g fat (17.0% 
calories from fat); 16g protein; 170g carbohydrate; 4g dietary fiber; 66mg 
cholesterol; 298mg sodium. exchanges: 1/2 grain(starch); 2 non-fat milk; 
3 fat; 9 1/2 other carbohydrates.nutr. assoc. : 0 0 0 0 0 0 0 0 0 0 
 
 
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(ID: 75841) Mirror: rec.food.recipes: Thu, Oct 7, 2004


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