Faust Family Famous Recipes

Neck Pumpkin Slices - Baked or Broiled
Barbara Faust Graff

         

Ingredients:

One neck pumpkin
2 cups Keebler cracker crumbs, rolled, or use Cuisinart, blender.
1/2 cup melted butter or margarine
Option: 1/2 cup Egg Beaters instead of melted margarine.


Cut segment from long neck pumpkin. This can be the hardest part, kind of like sawing a log. Stand
on end on a plate and slice off shell to “peal.” Cut slices of pumpkin 1/8 to 1/4 inches thick, to your
taste.

Dip slices in melted margarine and then cracker crumbs and place on baking sheet covered with foil
coated with cooking spray.

Bake at 375 degrees until fork tender, flipping at least one time to brown each side. If a darker
covering is preferred, broil on each side for a few seconds after baking.

Keebler crackers have the best flavor. Saltines or even Ritz crackers are too dry.
True Penna. Dutch method is to dip in egg, flour and fry in lard or other oil. I have tried to convince
myself that the baked method is best??!!

I do a whole box of Keebler crumbs in the Cuisinart, and keep in freezer.

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Addendum from Diana:

A meal-size section of neck pumpkin, whether from the neck or cavity, with skin still attached, can be baked or microwaved until tender and served.  It resembles spahgetti squash and provides a whopping source of beta-carotene.

 

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Published 20 June 1996 -   This page added 20 November 1998   -   Last updated 12/28/16 04:35 PM