• Fresh Pumpkin seeds from pumpkin
• 2 tbsp. melted butter

Wash the seeds

Put on paper towel to dry.

Grease cookie sheet with 2 tablespoons melted butter.

Sprinkle with salt.

Bake in 300° oven for 1 hour or until seeds are golden brown.

• 1½ cups granulated sugar
• ½ cup shortening
• 2 eggs
• 1 cup mashed very ripe banana
• ¾ cup solid pack pumpkin
• 1 tsp. vanilla extract
• 1¾ cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• ½ cup chopped walnuts

Beat in eggs, bananas, pumpkin and vanilla; mix well.

In medium bowl, combine flour, baking powder, baking soda, salt and nuts.

Add dry ingredients to pumpkin mixture; mix well.

Spoon batter into greased and floured 3 x 5 inch loaf pan.

Top with walnuts if desired.

Bake in preheated 350° oven for 55-65 minutes.

Cool for 10 minutes.

Remove from pan and cool on wire rack.

Makes 1 loaf.

• 6 lb Pumpkin
• 2 ½ cups Bread Crumbs
• 2 cups Onions; chopped
• ½ cup Butter or Margarine
• 1 ½ cups grated Mozzarella or Swiss Cheese
• 2 quarts Chicken Stock
• Salt & Pepper
• ½ tsp. Sage
• 1 cup Heavy Cream
• Hand-full of fresh Chopped Parsley

Saute onions in butter or margarine until soft but not browned.

Stir crumbs into the hot onion mixture and cook slowly for 3 minutes.

Cut top off the pumpkin and scoop out the seeds.

Rub inside with softened butter or margarine.

Pour the crumb mix into the pumpkin.

Stir in the grated mozzarella or Swiss cheese.

Fill to within 2 inches of top with hot chicken stock (about 2 qt).

Season with salt, pepper, and sage.

Bake on a pizza pan in preheated 400° oven for about 1 ½ hours or until pumpkin flesh can be flaked off with large cooking fork.

Do not overcook as pumpkin will collapse.

Keep warm until ready to serve.

Just before serving, gently stir in hot cream and a handful of chopped fresh parsley.

Ladle soup into hot bowls, scraping off some of the pumpkin flesh as you do. Get some of the flesh into each bowl as you serve.

Serves 8-10.

• 1½ cups of milk
• 3 cups of vanilla ice cream
• 1 15-oz. can pumpkin
• ¼ cup light corn syrup
• ¼ tsp. ground cinnamon
• ¼ tsp. ground cloves

Blend on high until thoroughly mixed and smooth texture.

Serve immediately.

Makes 4 servings.