PUMPKIN SAVOURY

Wairarapa Times-Age, 3 September 1941, Page 2

PUMPKIN SAVOURY

TRY THIS FOR A. CHANGE. Ingredients: 1 small pumpkin, lib minced steak, 1 onion, 1 tablespoon butter or dripping, 1 dessertspoon curry powder, 1 tablespoon chopped parsley, salt and cayenne, 1 tablespoon flour, I cup stock or water. 1 cup grated cheese, paprika. | Method: Peel, dice and fry onion in heated butter or fat. for few minutes. Add steak, curry, and cook for five minutes, add flour, stir in liquid, and simmer mixture for five minutes. Remove seeds and soft centre from unpeeled pumpkin, fill with seasoned mixture, place in buttered dish, cover with buttered paper, and bake slowly for j to 1 hour, until pumpkin is ten- ! der. Remove paper, sprinkle filling with grated cheese and paprika, then bake until cheese is crisp and brown, before serving with suitable vegetables and brown gravy. Other Fillings: Flaked fish or salmon, cooked meats, poultry, steamed, or boiled drained rice, macaroni or spaghetti, mixed with grated cheese, or a thick white sauce to which steamed or boiled haricot beans or other cooked sliced vegetables have been added, may be used; and the pumpkin may be steamed if preferred.