Karen O'Mara wrote:

> Hi Elisa, Just a quick note to let you know I tried this crockpot
> recipe that I had posted about... I thought it turned out pretty awful
> and won't do it again. I thought it was going to be like a spinach
> souffle or something, but it really was a gloppy mess.
>
> My next door neighbor liked it, though.

There is no accounting for tastes. I heard about a mystical casserole at
work. Imagine a baker brimming with canned string beans swimming in
cream of celery soup concentrate with those greasy round chowmein
noodles on top.
blacksalt
~shiver~
ObreadFood: I made a big pot of chili expecting hubby's grown kids plus
pals (no shows, I found out well into the chili), and added the one cup
leftover pumpkin puree from yesterday's pie. It gave the bean chili a
tartish flavour that was improved with some garam masala and ground
coriander, now making a tasty sauce.
And for repeat post of that non-low fat tofu pumpkin pie that will
"pass" for the real thing:

1 Lb Japanese firm silken tofu, drained
16 oz can pumpkin puree or 1 3/4 Cups fresh puree
1 tsp. ground cinnamon
1/4 ground nutmeg
1/2 salt
1 tsp. vanilla extract
3/4 cup light brown sugar
1/4 tsp. ground cloves
1/3 cup vegetable oil (not olive) I used marg.
1 tsp. ground ginger
unbaked 9 inch deep dish pie crust

What you do

Preheat oven to 350. Combine all filling ingredients
except pie shell and ginger.
Mix in a blender or food processor until smooth.
Add the ginger, then blend again. Pour filling into
unbaked pie shell, bake 1
hour.