PUMPKIN TUREEN

Pumpkin Tureen image

Provided by Jan Cook @JansTheCook

Number Of Ingredients 9

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2 small pumpkins (2 lbs ea)
1 tablespoon(s) butter
1/4 cup(s) onion, finely minced
1 teaspoon(s) horseradish, prepared
1 teaspoon(s) mustard, prepared
1 to 1-1/2 can(s) evaporated milk, lowfat
2 slice(s) rye bread, cut in 1" cubes
1/2 cup(s) swiss cheese, grated, packed
1 dash(es) salt, pepper, cayenne, nutmeg, to taste

Steps:

Prepare pumpkins as though you were going to make a Jack-O'Lantern, scooping out seeds and stringiness.
Divide ingredients
Rub the interior of each with softened butter
Add remaining ingredients. Fill with evaporated milk to 2" of top, stirring to mix all. Replace the tops, wrapping with tin foil in case of shrinkage. Place tureens on a cookie sheet and place in oven.
Bake at 350 degrees for 60-90 minutes or until tender. Tenderness test: Remove lid and stick fork gently into one of the sides. There should be scant resistance.
To Serve: Scoop deeply to bring up some pumpkin pieces from sides and bottom.