ADVERTISEMENT
- Real Recipes from Real People -

Preserving Pumpkins...for Gina and all

Misc.
My favorite new fall decoration are three wire and glass pumpkins, from Sam's, that I weave and loop a strip light through and put in front of my fireplace. The amber glow mimics a fire before it's time to start one and the lights don't get hot.

The Smokies are just magical in the fall, especially Gatlinburg. The mums, pumpkins, ribbons, cornstalk, hay bundles, etc. at every venue during Harvest Festival warm your heart. The mountains just seem to come alive with the changing colors. And that smell....!!

Gina, You mentioned pumkins going bad in the FL heat. Although fall temps are cooler here, one trick I've used for years is to wash my pumpkins in a weak bleach solution to kill the molds and fungus. They last until well after Thanksgiving. Maybe you could enjoy them inside this way.

Here's a helpful link to preserving jack-o-lanterns, too. (click here)
MsgID: 0816515
Shared by: MED/TN
In reply to: Med, You Must Bring Out Your Goodies....
Board: What's For Dinner? at Recipelink.com
  • Read Replies (31)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Gina, Fla
2
  Carolyn, Vancouver
3
  Gina, Fla
4
  MED/TN
5
  manyhats
6
  Gina, Fla
7
  Gina, Fla
8
  Gina, Fla
9
  Gladys/PR
10
  Gina, Fla
11
  MED/TN
12
  Carolyn, Vancouver
13
  Gladys/PR
14
  Micha in AZ
15
  Gina, Fla
16
  Gina, Fla
17
  Gina, Fla
18
  Gina, Fla
19
  Fran in Maine
20
  Jackie/MA
21
  Gina, Fla
22
  Gina, Fla
23
  Carolyn, Vancouver
24
  Gina, Fla
25
  Carolyn, Vancouver
26
  Patsy, La
27
  Gina, Fla
28
  MED/TN
29
  Patsy, La
30
  Gina, Fla
31
  Gina, Fla
32
  MED/TN
ADVERTISEMENT
Random Recipes
  • Broccoli and Roasted Garlic Soup
  • BROCCOLI AND ROASTED GARLIC SOUP 1 large, plump head of garlic, roasted* Olive oil, for drizzling Salt (to taste) Freshly ground black pepper 1 large bunch broccoli, about 1 3/4 lbs. 2 Tbsp. butter 1 medium onion, cho...
  • Ultimate Chocolate Dip
  • ULTIMATE CHOCOLATE DIP 2/3 cup Karo Light Corn Syrup 1/2 cup heavy cream 1 (8 ounce) package semisweet chocolate (or 1 1/3 cups semisweet chocolate chips) TO SERVE: Fresh fruit, marshmallows,...
  • Applebee's Bourbon Street Steak (4 copycat recipes)
  • There seem to be different interpretations on Applebee's Bourbon Steak. One camp makes a spiced bourbon infused marinade for the copycat dish. The camp other notes that the name "Bourbon Street" is in relation to the loc...
  • USDA School Cafeteria Pourable Pizza Crust (1980's)
  • USDA SCHOOL CAFETERIA POURABLE PIZZA CRUST Makes 1 half-sheet pan (13x18x1-inches) Makes 10 servings For best results, have all ingredients and utensils at room temperature. 1 3/4 teaspoons active dry yeast* 2 2/3 cu...
  • Carrot and Red Lentil Pate (food processor, make ahead)
  • CARROT AND RED LENTIL PATE This pate can be made 2 to 3 days ahead. 2 tsp. extra-virgin olive oil 2 medium carrots, cut in 3/4-inch slices 1 small onion, chopped 1 clove garlic, minced 1/2 cup red lentils, rinsed and...
  • Macaroni Salad
  • MACARONI SALAD 1 pkg medium-size shell macaroni, uncooked 3 stalks celery, chopped 1 onion, chopped 4 radishes, chopped 1 cup mayonnaise 2 tablespoons horseradish Boil macaroni until tender, not overcooked; drain. ...
ADVERTISEMENT
  • Luby's Liver and Onions
  • LUBY'S LIVER AND ONIONS 2 1/4 lbs beef liver, sliced 1/4 inch thick 2 tablespoons butter or margarine 1 large onion, sliced 1/4 inch slices 1/2 teaspoon seasoning salt 1 cup milk 2 extra-large eggs 3 cups fine dry bre...
  • Shepherd's Pie (using ground beef and mashed potatoes)
  • SHEPHERD'S PIE 1 lb. ground beef 1 onion, chopped 1 tbsp. oil 2 tbsp. flour 1 tsp. salt 1/4 tsp. ground black pepper 1 cup beef stock 1 cup thinly sliced carrots 1/2 cup thinly sliced celery Mashed potatoes Brown...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Preserving Pumpkins...for Gina and all
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!