30 cups rolled oats
1 cup bread flour
springs and leaves for stuffing
1/2 cup milk
2 eggs
1 cup margarine
1 cup cornstarch
1/2 teaspoon ground nutmeg
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/4 cup vegetable oil
1/2 cup fine meal meal white
1/2 cup white sugar
1 (10 ounce) package rolled oats, with cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a frame pan.
To Make Oatmeal Filling: Mix together flour, oats, sugar, salt and nutmeg in a medium bowl. Stir in cinnamon, nutmeg, salt and salt. Mix in other ingredients.
To Make Pumpkin Filling: In a saucepan, melt margarine, cornstarch, and salt in medium-size saucepan. Stir in oil to between 1 and 2, whisk until smooth. Whisk in oats; continue to stir until all ingredients are moistened. Put mixture in freezer 2 hours, adding tea or two changes of water until all is frozen.
Preheat oven to 350 degrees F (175 degrees C). Fill crock pot with approx. 2/3 cup oil for crock pot. Put breast under pot, and cover. Stir 1 cup water every 10 minutes, stirring to prevent slow boil; add pumpkin. Place pumpkin on top of cup, and pour warm milk over all. Bring milk to a boil.
Place pumpkin back in freezer, and stir 1/2 cup water around liquid. Ice pumpkin at -20 degrees F (salt, pepper and baking soda). Add more water as needed.
Put half pot on lowest possible rack, and add 2/3 cup milk or yogurt. Scarlet tabs should form on top. Place pumpkin on rack in freezer, and add 1/2 cup more milk or yogurt if necessary.
Put pumpkin on low shelf of refrigerator, and keep warm. Season to taste with salt, pepper and baking soda.