Happy Halloween!

I'm still developing my concept of traditions for our family and I haven't been able to settle on just the right thing for Halloween dinner.   So I tried a new recipe tonight and it was really good!  I wasn't sure we were going to like it, because it sounded a bit strange, even for me.  But I was so pleasantly surprised at how much I liked it.  I almost licked my plate clean!  The girls probably won't like it once they get a bit older if they have texture issues like I did, but for now they actually like it.  It really is good, I promise!

Once again, I have no idea where I found the recipe.  From now on when I find a new recipe I'll keep track of where it came from so I can give credit (but I have a HUGE pile of new recipes I have to try first :-)  And I guess I need to start taking pictures...oh well, one step at a time!

Pumpkin Tureen Fondue

1 pumpkin, 4 lb., washed and dried

2 Tbs. vegetable oil

2 cloves minced garlic

6 oz. baby Swiss Cheese shredded

4 slices white bread, toasted and crumbled

2 oz. mozzarella, shredded

1 pt. half and half

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. freshly grated nutmeg

French bread fingers for dipping 
  

Preheat oven to 350 degrees. With serrated knife, cut a two inch slice from the top of the pumpkin and reserve. Remove seeds and fibers.

Blend oil and garlic and rub into the interior of the pumpkin, then place in a large roasting pan. Alternate layers of toast crumbs and cheeses inside the pumpkin.

Combine half and half, salt, pepper and nutmeg and pour over layers.

Replace top and bake pumpkin 2 hours, gently stirring contents after 1 and 1/2 hours. Accompany with French bread, buttered and toasted, if desired, for dipping.