Instructions: In heavy saucepan, cook onions & garlic in a little water, broth, or wine for 5 minutes, or until onions are limp. Remove from saucepan; set aside.

Cut beef into 1-inch [2.5 cm] cubes. Combine flour, salt & pepper in sturdy plastic bag. Add meat, a few pieces at a time; shake until lightly coated with flour.

In saucepan, warm oil over high heat. Add meat a layer at a time; cook until browned all over. Remove with slotted spoon. Return onions, garlic, & meat to saucepan; stir in undrained tomatoes, currants, cumin, cinnamon, cloves, & bay leaf. Bring to a boil, covered; reduce heat to low and simmer until meat is tender, about 1-1/2 hours. Stir frequently and uncover, if necessary, in the last 20 minutes to thicken gravy.

PUMPKIN: Meanwhile, prepare pumpkin. Wash pumpkin; cut out 4-inch [10 cm] lid. Using large spoon, scoop out seeds and scrape away any stringy flesh. Brush inside of pumpkin with butter, and sprinkle with salt and pepper. Place pumpkin & lid on heatproof serving tray (casserole dish?)

Bake at 425 deg F [220 deg C] for 25 minutes.

Taste stew and adjust seasoning, if necessary. Carefully ladle stew into pumpkin; cover with lid and return to oven for about 45 minutes or just until inside of pumpkin is tender.

Just before serving, combine yogurt and onions. Carry pumpkin to table.

With large spoon, serve stew and portion of pumpkin with yogurt mixture spooned over.

Makes 4 to 6 servings.

**To lower fat: Dont use the beef. Substitute a combination of vegetables, potatoes and/or rice. A good combination might be corn, potatoes, cauliflower, and turnips/rootabaga. TVP may be good, too, if seasoning is increased. Also, the pumpkin doesnt need to be brushed with butter, and non-fat yogurt will help, too.

If the meat
*is* used, dont flour and then brown in oil. Stir fry meat in a small amount of water, broth, or wine; then stir the flour into the drippings (add more liquid, if necessary) before you re-add the onions, garlic, meat, etc. to the pan.

Sweet Potato Pie (Kais)

Mira L. Shanks (Kai)

2 cups cooked mashed sweet potatoes
1 1/4 cup egg substitute
or 5 egg whites, slightly beaten
1 cup brown sugar,(granulated)

1/2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cup evaporated skim milk
Phyllo Pie Crust:
4 tsp. sugar (optional)

1 box Phyllo dough
Optional Topping:
1 cup chopped roasted chestnuts (optional)

Cinnamon

Preheat oven to 425. Lightly spray 2 pie pans with nonstick cooking spray.

FILLING:
I used a pressure cooker to cook the sweet potatoes until very soft and not
stringy or slow bake (appx.350 for 50 minutes,until sweet potatoes natural

sugar oozes out) on a previous night for enhanced flavor & natural sweetness.

Mash very well. (I used a regular mixer)

Combine sugar, spices in a little bowl. Last add vanilla with the spices and then mix into the potatoes.

Now , beat your egg whites and mix it in with the potato mixture.

Slowly mix in your evaporated skim milk and set aside.

CRUST
I took out the entire stack of phyllo sheets from the box. Turned my pie pans over and cut the entire stack to the appx. circumference of the pan so
I had a stack of circular dough.

Quickly, (dough dries out very fast and sticks together) layer 1 or 2 sheets
of phyllo on each of the pans, spray very LIGHTLY with non-stick cooking spray and sprinkle with sugar and repeat until crust is the thickness you desire. (For 2 pies I used all the phyllo dough in the box)

I moistened my fingers to seal the edge of the crust and crimp as with a

"normal" crust.

Cover edges of crust loosely with foil.

Pour filling into the phyllo crust. Sprinkle chopped chestnuts and cinnamon on top if desired.

Bake for 15 minutes at 425. Reduce temperature to 350 and bake for about 30
minutes
more.

P.S.

This recipe resulted from converting Mama Mables Sweet Potato Pie

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