"Of course, the thing is, it depends on how you define "safe." That gave me a grin, Zabby. Never even thought of various levels of safe! I understand that canned pumpkin butter turning 'bad' is rare, and sickness or death caused by spoiled product is also a rarity. However... If I follow directions correctly, I do want to know that whatever I'm preparing is not going to make me or my family sick. Guaranteed. I think everyone expects the same. That is at least one reason some of us frequent this site, and probably the same for their site. There is no warning connected to instructions that says anything about a minute possibility of a small percentage of people falling ill after preparing and eating a canned Pumpkin Butter recipe, even when done correctly. Kraft is evidentially quite confident that it is safe. I hit 'reply' to the message I received above... This is the second message I sent: ................................................ Please note that I am NOT displeased with your recipe. It looks to have wonderful flavor and I'd love to be able to make it with confidence. However as I stated, I do have some serious concerns. Not one of the national canning institutes I have found recommend home canning pureed/mashed pumpkin or squash except you, and I can not figure out why. Can you guarantee me and the general public, that it is absolutely safe to make precisely as written on your site? Thank you so much for your time Crystal .............................. The reply back: Thank you for taking the time to visit us at http://www.kraftfoods.com/ and for letting me know about your experience. I know how disappointing it can be when a recipe doesn't turn out properly, and I'm sorry to hear that happened. I can assure you the recipe you received is correct as written. Our Kraft Kitchens Team thoroughly tests all of our recipes before they're published to ensure their accuracy. They may even take the extra step of having other members of the company review the recipes before they issue the final seal of approval. I hope this doesn't discourage you from trying one of the other recipes on our website, as I'm sure you'll find some great new ones that'll soon become family favorites! It was great hearing from you, and I encourage you to browse our website to take advantage of the great online food content that's available 24 hours a day! Kim McMiller Associate Director, Consumer Relations .............................. There ya go. It is safe, yes? But I still can't bring myself to make it. I'm still not understanding the whole picture. I'm not sure she was addressing MY question ...looking me in the eye, so to speak. It is safe in a 10 minute BWB but, NCHFP doesn't have a safe recipe to recommend to use with a pressure canner? Maybe it's not odd that one side won't gamble with my health but the other doesn't even blink. On the other hand, maybe they know more about the preservative powers of sugar and the correct amount to use than other canners do? I don't know.. they won't tell me. I've got to stop rambling on about this. It is so NOT like me ..so I give up. Frozen or canned cubed pumpkin it will be. Crystal

My Murgh Makhani is adapted from Madhur Jaffrey's recipe in her Indian Cookery book. It starts with freshly made tandoori chicken, which I kind of cheat when making, starting with a ready-made masala I buy at my local Indian grocer. Tandoori Chicken: Combine 2 tbsp tandoori masala with 2 tbsp plain (really plain - no gelatins or other weird ingredients) yogurt, 2 tbsp lemon juice, and 2 tbsp veg oil and marinate 1 kg skinless chicken parts for at least 6-8 hours. Cut gashes into the chicken flest and rub in the marinate for maximum infused flavour. Grill over hot coals until done OR bake on a rack in a 450F oven for about 30 minutes. Murgh Makhani: 1 recipe freshly made tandoori chicken 4 tbsp tomato paste + enough water make 1 c. 1 cubic inch of fresh ginger, peeled and finely grated 1 1/4 c. 10% cream 1 tsp garam masala 3/4 tsp salt 1/4 tsp sugar 1 fresh hot green chili, finely chopped 1/4 tsp cayenne, or to taste 1 tbsp chopped cilantro 4 tsp lemon juice 1 tsp ground roasted cumin seeds Combine these ingredients and mix well. This can be prepared in advance and refrigerated until needed. When chicken is ready, heat 1/2 c unsalted butter in a saute pan. Once melted, add the combined liquid ingredients. Bring to a simmer and cook on med heat for a minute or so, whisking in the butter. Add the still-warm chicken pieces, and serve as soon as everything is heated through.

CHICAGO PEANUT BUTTER PIE 8-10 oz fudge cookies, ground fine 1/3 cup sugar 1 stick butter, softened 8 oz pkg cream cheese, softened 1 cup chunky peanut butter 1 cup confectioners' sugar 1 cup heavy cream, whipped Preheat oven to 350°. combine the cookie crumbs, sugar & butter until well blended. Press the mxiture onto the bottom & up the sides of a 9" pie plate & bake 15 minutes. Cool. In a processor, combine teh cream cheese, peanut butter & confectioners' sugar. Process until almost smooth. Gently stir in the whipped cream & pour into the pie shell. Chill.~~One Magnificent Cookbook PEANUT BUTTER PIE WITH PRETZEL CRUST (MUST make ahead.) Pretzel Crust 3/4 cup finely crushed pretzels 3 TBL granulated sugar 6 TBL butter, melted Combine the pretzels, sugar & melted butter, mixing well. Press firmly onto the bottom & up the sides of a 9" pie plate. Bake in a preheated 350° oven for 10 minutes. Cool on a rack.~~ Filling: 8 oz cream cheese 1 cup confectioners' sugar 1/2 cup peanut butter 1 large container Cool Whip Mix the cream cheese, sugar & peanut butter together in a food processor. Fold in the Cool Whip. Pour into the cooled crust & chill 2-3 hours.~~Desserts

Not a pie recipe but another of Paula's. I saw her yesterday making Hot Cocoa with Robert Irvine and jotted this down quick. I know it was cocoa and sugar and milk on the stove, assumed it was typical Hot Cocoa recipe?? Then in a big glass mug she poured equal parts Coconut Rum and Peach Schnapps, filled the mug with Hot Cocoa and a dollop of whipped cream on top. Lord it looked good!!!!