RFCJ RECIPE ARCHIVE

RFCJ CHARTER
POSTING GUIDELINES
KOSHER FAQ
Search RFCJ Archives

RECIPE CATEGORIES Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

WHAT'S NEW! Select the number of days to go back below

Questions or Comments

Salad: Pumpkin: Tirshi - pareve

Posted by : Karen Selwyn

2 cups pumpkin puree(or other winter squash)
1/2 teaspoon paprika
2 garlic cloves, crushed
1/4 teaspoon ground cinnamon
3 tablespoons lemon juice
1/4 teaspoon salt 
1 tablespoon vegetable oil

Cut the the pumkin (or winter squash) in half.  Place cut side down on a
foil-lined baking sheet.  Bake at 350 degrees for 1 hour or until
tender.  Separate pulp from skin and seeds.  Mash pulp to make
puree.

Mix pumpkin puree with remaining ingredients, blending well. 
Refrigerate.

Serve chilled with cous cous.

Source: SEPHARDIC COOKING
        Copeland Marks

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.