Spicy stuffed Pumpkin
Ingredients
1 medium sized pumpkin
1 cup onions, chopped
Seasoned salt

1 tsp vetsin, if desired
3 eggs beaten
2 lb minced beef
1 medium green pepper
Garlic, diced
¼ tsp pepper
1/8 tsp cayenne pepper
½ tsp powdered clove
8 oz tomato puree

Preparation
•    With a sharp knife, slice the top from the pumpkin, remove the seeds and scoop out slightly to remove the stringy stuff.
•    Plunge the pumpkin into boiling salted water and boil for 10 – 15 minutes or until almost tender. Remove carefully from water and drain well.
•    In 3 tablespoons of hot oil in frying pan, sauté the onion until light brown, then add the mince and brown well.
•    Add green pepper, 2 teaspoonfuls of seasoned salt, pepper, vetsin, cayenne pepper and garlic. Sauté a few minutes then add clove and tomato puree. Simmer covered for a few minutes, then cool slightly and stir in the eggs.
•    Heat oven to 350°F. If required, cut a thin slice from the bottom of the pumpkin shell so it stands upright. Stuff with mixture and cover with the pumpkin lid.
•    Place the stuffed pumpkin on a shallow greased baking pan and bake for one hour.
•    Let stand for 15 minutes before cutting into serving portions.

Sorrel Wine
Ingredients
2 pt dried sorrel
2 lb sugar
4 pt water
3 – 4 pcs mace
Preparation
•    Pick sorrel and dry in the sun for 3 days. Measure 2 pints of the dried sorrel and put into a clean jar.
•    Add sugar, water and mace and stir until the sorrel is dissolved.
•    Cover tightly and leave to sit for 21 days.
•    Strain and bottle off.