Name: Elegant Stuffed Pumpkin
Ingredients: 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.

The most basic truths of our faith have fallen victim to [pragmatic], self-centered theology. Many modern-day evangelists have reduced the gospel message to little more than a formula by which people can live a happy and more fulfilling life. Sin is now defined by how it affects man, not how it dishonors God. Salvation is often presented as a means of receiving what Christ offers without obeying what He commands. The focus has shifted from God’s glory to man’s benefit. The gospel of persevering faith has given way to a kind of religious hedonism. Jesus, contemporary theology implies, is your ticket to avoiding all of life’s pains and experiencing all of life’s pleasures.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Veg-cook, Oct., Fatfree	5	Servings

INGREDIENTS

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.

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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