Pizza Dip in a Pumpkin
1 small pie pumpkin (about 2-1/2 pounds)
1/2 cup finely chopped onion
1/4 cup finely shopped green pepper
1 tablespoon butter
2-1/2 cups pizza sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup finely chopped pepperoni
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Bread sticks
Cut top off of pumpkin; scoop out seeds and fibers. Replace top; place pumpkin on an ungreased baking sheet. Bake at 350º for 20-25 minutes or until hot.
Meanwhile, in a small saucepan, saute onion and green pepper in butter until tender. Stir in the pizza sauce, mozzarella cheese, pepperoni, Parmesan cheese and Italian seasoning. Cook and stir over medium heat until dip is heated through and cheese is melted. Pour into hot pumpkin. Serve with breadsticks. Yield: 3 cups
Hot Spiced Cider
1 gallon apple cider or apple juice 1/2 teaspoon lemon extract
1 cup orange juice 4 cinnamon sticks
1/4 cup maple syrup 2 teaspoons whole cloves
1/2 teaspoon orange extract1 teaspoon whole allspice
Combine the first five ingredients in a Dutch oven. Place the cinnamon sticks, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Cook, uncovered, over medium heat for 10-15 minutes or until flavors are blended (do not boil). Discard the spice bag. Makes 4 1/2 quarts.
