| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | Servings | ||
INGREDIENTS
| 2 | cn | (16 ounce) pumpkin |
| 1 1/2 | c | Sugar |
| 1 | Cinnamon stick | |
| 2 1/2 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 1 | ts | Nutmeg |
| 3 | c | Flour |
| 1 1/2 | ts | Salt |
| 1 | c | Shortening |
| 3/4 | c | Beer |
INSTRUCTIONS
PASTRY Sure...if someone could name them! I know they are a traditional mexican dessert but I can't think of their name! This is what I did... You can vary these spices--I really am just estimating..cause I just dumpted them in, to be truthful--then I simmmered it in an uncovered pot for about an hour and a half--while we were eating dinner..made the apt. smell wonderful. THEN, for the pastry, you can use this recipe-- mix the flour and salt and cut in the shortening, until it is crumbly, make a well and pour the beer into it...mix together, for 1 1/2 in balls...roll into 1/2 in. thick 4 in. circles...(If they are very firm, let them sit a while)...then place 2 tb. pumpkin and fold the circles in half, you may need to take some water to seal the edges, then use a fork to press them together--bake at 400 for 15-20 minutes. But, I'll admit, that I made some much food that we were quite stuffed, so I didn't feel like making the pastry after dinner, so I just served the pumpkin with some icecream and cookies! Posted to FOODWINE Digest 11 Jan 97 From: "Stephanie K. Rawlins" <rawlins@UTKUX.UTCC.UTK.EDU> Date: Sat, 11 Jan 1997 16:15:04 -0500
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