Bundewa (romanian Pumpkin)

There, in heaven, this infinite fountain of love — this eternal Three in One — is set open without any obstacle to hinder access to it, as it flows forever. There this glorious God is manifested and shines forth in full glory, in beams of love. And there this glorious fountain forever flows forth in streams, yea, in rivers of love and delight, and these rivers swell, as it were, to an ocean of love, in which the souls of the ransomed may bathe with the sweetest enjoyment, and their hearts, as it were, be deluged with love!

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Omani	Ethnic, Vegetables	6	Servings

INGREDIENTS

1/2	t	Salt and 1 Tbsp. finely
		chopped dill and cook
		stirring until the

INSTRUCTIONS

In a saucepan lightly brown 1 onion, finely chopped, in 2 Tbsp. melted
butter.  Add 1 Tbsp. flour, blend well, and stir in 1 cup hot water.
Add mixture is smooth and slightly thick. Add 1-1/2 pounds pumpkin,
peeled and cut in thin julienne strips 2 inches long. Cover the pan
and cook the pumpkin over low heat for 1 hour, or until tender. Add 2
tsp. lemon juice and 1/2 cup cream and heat well  From: The Gourmet
Cookbook Vol. II Shared By Pat Stockett  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 0 Calories From Fat: 0 Total Fat: 0g Cholesterol: 0mg Sodium: 193.8mg Potassium: <1mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g