Thought this might be a good time of year to resurrect this thread! :- ) I run my extra tomatoes through the food processor and then freeze them in 2-3 cup containers. No peeling, blanching or cooking. I really don't notice the peels when I dump it in a pot of chili - except that it tastes fresher than canned. As for recipes, I use one (modified) that I found online when I was looking for a way to use up ground turkey I found on sale. Turkey Pumpkin Chili Brown one pound ground turkey with one diced medium onion. Then add a can of beans (canelloni beans are my favorite), 2 cups diced tomatoes, 2 cups of pumpkin puree, 1 1/2 T chili powder, salt, and a bay leaf. I add pumpkin pie spice and chopped cilantro to taste. Then serve topped with shredded cheese and sour cream. The pumpkin doesn't really add much flavor on its own, but thickens the soup and gives you extra veggies. (If you don't like pumpkin, I'd season with something different than pumpkin pie spice, though.) If you get the meat on sale and the veggies from your garden, this is a dirt cheap, hearty soup for fall or winter. Don't expect it to be spicy like regular chili - just a nice fall soup.

This one's good, and the cream cheese ribbon is an unexpected treat. * Exported from MasterCook * Pumpkin Ribbon Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin 1/2 cup vegetable oil 2 eggs 1 1/2 cup sugar 1/2 tsp salt (optional) 1/2 tsp cloves 1/2 tsp cinnamon 1 2/3 cup flour 1 tsp baking soda 1 cup chopped nuts (optional) Cream cheese filling ingredients: 1 pkg cream cheese -- (8 oz.) softened 1/3 cup sugar 1 TB flour 1 egg 2 tsp grated orange peel Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans. Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter. Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool. Store in the refrigerator. Joyce's 1997 2nd place Pumpkin Bread Posted to Friendly Freezer on 10-19-02 by Angela angela@seelyworld.com Source: "http://www.geocities.com/Heartland/Meadows/6734/recipe.html" - - - - - - - - - - - - - - - - - - -

Makes a great buffet dish! Serves 6 1/4 cup olive oil 3/4 cup finely chopped sweet onions 1/2 teaspoon sugar 1 1/2 cups long-grain white rice 1 teaspoon salt 1/2 teaspoon white pepper 1 cup beef broth 1 cup water 1 tablespoon chopped pimento Heat the oil in a heavy saucepan over medium heat. Add the onions and the sugar. Cook, stirring, until the onions are golden brown, about 5 minutes. Add the rice, salt and white pepper, and cook the mixture, stirring, until the rice begins to brown a little. Add the broth and water, and boil the mixture, uncovered, over medium heat for about 5 minutes. Reduce the heat to medium-low and cook, covered, for 15 to 20 minutes, or until the rice is tender. Add the pimentos, fluff the rice, and let stand for a few minutes before serving.

The West Indian varieties are the earliest bearing. Taste is subjective, I guess. This article has a list of the West Indian varieties. I've tasted Pollock, and liked it, although it was long ago and I can't remember the exact taste and texture. It's the earliest bearing down here, but it doesn't have a heavy crop and the tree is huge unless it's kept pruned. https://www.hort.purdue.edu/newcrop/morton/avocado_ars.html