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Contest

Earthly Eating is Running a Recipe Contest

Thursday, June 12th, 2008

cup.jpgIt’s time to submit your best recipe to be displayed on Earthly Eating.

You can submit a recipe using either vegetables or fruits or anything with earthly ingredients, nothing with fake man-made ingredients (red dye #40, etc.), and even judge on the best recipe as well. For every recipe you enter you will be in the running and be entered in for a chance to win a glass Pyrex measuring cup.

You can submit as many recipes as you would like. The contest starts on Monday, June 16th and runs till that following Friday June 20th. I will tally the votes that weekend and announce the winner on Monday, June 23rd. The winner will be notified that day and the cup will be mailed to them accordingly.

Your recipe entries will only be posted for the contest, unless you state otherwise that I can use them on Earthly Eating in future posts.

Please make the recipe an original or permission to use the recipe from the original person.

To enter submit your recipes to me via email, shelly.wilkerson [at] 451press [dot] net.
______________________________________________________________
Earthly Eating Recipe

Peanut Butter Soup
Serves: 4

1 medium-sized pumpkin
2 cups milk
1 pt. half and half
2 tbs. butter
2 cups celery, thinly sliced
12 oz. peanut butter
1 tbs. flour
1/2 cup crisp Morningstar Farms® Veggie Bacon Strips (you can use real bacon, if you eat meat)
1/3 cup each chives, parsley and pimento, chopped
Salt and Pepper to taste
Peanuts

Hollow the pumpkin, leave at least an inch of flesh around the inside. Make 2 dozen small balls of pumpkin flesh with a melon ball scoop. Scald the milk, then gently simmer the celery and pumpkin balls until soft (usually 5 minutes). Blend peanut butter gradually with half and half to make a smooth paste; put inside.

Melt the butter in a second saucepan and blend in the flour. Gradually blend in the pumpkin mixture, then the peanut butter paste, spoonful by spoonful, stirring all the time. Beat with a wire whisk until smooth. Heat the pumpkin shell in the oven for a few minutes; pour in soup and garnish the top with the bacon, chives, parsley, pimento and peanuts. Serve very hot.

Happy Eating!

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