| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Tamwt02 |
4 |
servings |
INGREDIENTS
| 1 |
|
Pumpkin or banana squash -; (2 to 3 lbs) |
| 1 |
c |
Sugar |
| 1 |
c |
Water |
|
|
Juice of 1/2 lemon |
| 1/2 |
c |
Tahini |
| 1/2 |
c |
Ground walnuts |
INSTRUCTIONS
Seed and peel the pumpkin, then cut into rectangular chunks about 2 inches
by 3 inches. Place the pumpkin pieces in a wide heavy pan, sprinkle with
the sugar, and cover with the water and lemon juice. Cover the pan and cook
over low heat for 1 hour, until pumpkin flesh is tender, occasionally
basting with the juices. Remove pan from the heat and let pumpkin cool in
the liquid. Remove pumpkin pieces and arrange on a serving dish. Spoon the
syrup from the pan over the pumpkin, drizzle with the tahini and sprinkle
with the ground walnuts. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B35 broadcast 07-03-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-23-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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