Once they cooled I scooped out the pumpkin and put it in a colander to drain. Then I packaged it into two cup portions for the freezer. I ended up with four packs of pumpkin. The ducks and chickens were happy to get the shells. I still have one large pumpkin to cook later this week.
I had a request for my Brunswick Stew recipe so here it is:
1 Boston butt, 5-8 pounds
1 large fryer
3 16 oz cans stewed tomatoes
3 large potatoes chopped
3 cans whole kernel corn
3 cans cream corn
1/4 C Worcestershire sauce
2 large onions, chopped
32 oz bottle ketchup
3/4 C barbecue sauce
salt, pepper, and hot sauce to taste.
Cook pork and chicken; debone and chop up. Mix onions, potatoes, and tomatoes and cook until potatoes are slightly tender. Combine everything together in a very large pot. Simmer 2 hours, stirring occasionally. Add salt, pepper, and hot sauce according to taste.
**This time I used half of a rooster and an extra breast in place of the fryer. I have never actually used a whole fryer and tend to use whatever chicken is on sale. If you use store bought tomatoes, expect it take quite a while for the potatoes to cook. It goes much faster with home canned tomatoes. You can adjust the corn using more or less of whichever you prefer just keep it at six cans. I used corn from the freezer this time. I would estimate that this makes about 27 cups of Brunswick stew.**
Finally grocery shopping which is short and sweet. I only bought two gallons of milk on sale this week. I spent $6.18. I may pick up some fresh fruits and vegetables at the first of the week if we happen to eat up what we have on hand. I still feel very good about the pantry challenge.