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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Elnora Foster
  • 500 grams pumpkin (2 cups canned pumpkin or a 15 oz. can
  • 1 small dried coconut (11â�„2 cups dried unsweetened )
  • 1 cup cornmeal
  • 4 TBS margarine
  • 1â�„4 cup sugar
  • 1 cup water
  • 1â�„2 tsp. vanilla
  • 1â�„2 tsp. ground cinnamon
  • 1â�„2 tsp. nutmeg
  • 1â�„4 tsp. salt
Peel, wash and grate pumpkin and coconut. Stir in cornmeal and rub in margarine. Add sugar, water, vanilla, cinnamon, nutmeg and salt. Mix well. Pour into a greased (9- x 13-inch) baking pan. Bake in a moderate oven at 375 degrees until crisp and brown. Cut into 2-inch) squares before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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