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Wednesday, September 29, 2004
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A14 / Shelley Grieshop
  Place the chunks in a Dutch oven with about an inch of water, enough to cook the pumpkin without scorching. Cover with lid and cook until soft. If using a pressure cooker, add an inch of water and heat until pressure weight jiggles; then turn off heat and let pumpkin remain for about 30 minutes or until pressure is gone.
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