Recipes suitable for open-hearth, oven cooking

November 24, 2004

Stuffed Sugar Pumpkin

1 (6- to 8-pound) pumpkin

1 teaspoon salt

1/2 teaspoon dry mustard

1 pound sausage

1 cup chopped onion

1 cup chopped celery

10 cups fresh white bread cubes

1 teaspoon fresh or dried sage

1/2 teaspoon thyme

1/4 teaspoon pepper


2 eggs, beaten

3/4 cup chicken broth

Wash pumpkin. Cut and reserve top. Scoop seeds from pumpkin. Pick inside of cavity all over with fork. Rub cavity with salt and mustard. Cook sausage and onion and celery in skillet until tender. Pour off drippings, reserving 1/4 cup (if needed, add melted butter to make 1/4 cup). In a bowl, combine sausage mixture, drippings, bread, sage, thyme and pepper. In a second bowl, beat eggs and chicken broth; pour over sausage mixture and stir gently. Spoon into pumpkin and replace top. Place in shallow roasting pan with 1 cup of water. Bake at 350 degrees for 1 1/2 hours until pumpkin is tender. Add more water if necessary. Cut into wedges and serve.

Can be cooked in a cast-iron pot over an open fire. Time might vary.

- Kristin Grosh got this recipe from a sutler at Fort Frederick.

Creamed Bacon and Onion

1 1/2 pounds white onions

1 pound slab bacon

1 cup butter

8 tablespoons flour

3 cups milk

Salt and pepper (a lot)

Cook onions in slowly boiling water until tender; pour off water. Fry bacon until crisp. Remove bacon from heat; pour off fat. Melt butter in same pan, slowly stirring in flour and milk. Stir until smooth and thick. Add onions and crumbled bacon bits into cream sauce. Add salt and pepper to taste. Can be made in any cast-iron skillet or pot.

- Grosh got this recipe from a demonstration at Renfrew Institute.

Make Ahead Cream Cheese Mashed Potatoes

5 pounds potatoes, peeled and cut up

3 tablespoons onion, diced

1/2 cup butter

1 teaspoon salt

1/4 teaspoon white pepper

1 cup milk

8 ounces cream cheese

Boil potatoes and onion together, drain and beat.

Combine in a deep casserole with butter, salt, white pepper, milk and cream cheese. Bake covered at 325 degrees until hot, but not brown.

Note: Kristin Grosh said the recipe is easy to make and transport and can be made ahead and frozen. It tastes just like fresh whipped potatoes.

Scalloped Oysters

4 dozen oysters, drained (save juice)

6 cups saltines (crushed)

1 1/4 cups melted butter

Salt and pepper to taste

1/4 cup milk

Mix butter with saltines. Place half the mixture in a

9-inch (3-quart) glass dish. Layer cracker mix with oysters, salt and pepper. Put remaining saltines on top. Combine oyster juice and milk, and pour over oysters. Bake at 350 degrees for 30 to 40 minutes until brown on top.

- Recipe from "Grand Marm" Hershey

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