The FareShare Menu October 17, 1998 Pumpkin Know How - A lot of good information on pumpkins. Pumpkin Seeds - A great garnish Hallie's Pumpkin Muffins - Nice combination and Low Fat, Too Pumpkin Jam - You can put Pumpkin in Anything! Hallie's Pumpkin Cookies - An original recipe from Hallie Frozen Creamed Pumpkin - Basically, a Pumpkin Ice Cream French Pumpkin Soup - Just right for the cold fall days.
	* Exported from MasterCook *   Pumpkin Know How Recipe By : Edmonton Journal Food Section Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 004   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   ** Information Only ** Pumpkins are one of those wonderful fruit/veggie things that mean different things to different people. They are star performers in nursery rhymes, folklore and cartoons. There are pumpkin festivals where people compete to grow the largest, heaviest, most attractive or ugliest pumpkin. There are two main things most of us think of when we see the word pumpkin: Halloween jack-o-lanterns and pumpkin pie. However there are many other ways to use pumpkins. To pick the right pumpkin for each use there are a few things you should know. HANDLING - keep pumpkins dry and cool [not cold]; they should last up to 3 months. PIE PUMPKINS - use small, sweet "sugar" pumpkins that weigh around 7 to 10 pounds [3 to 5 kilos]. These should have firm sweet flesh. JACK-O-LANTERNS - use the larger field pumpkins for these. The shape can be wild and wonderful or the traditional oval - let your imagination go when you carve or paint them. The flesh is often too stringy for pie use but can still be used for other types of cooking. CARVING - Don't carve your pumpkin until the day you want to display it. They can start to spoil quickly and won't last more than 2 to 3 days at the most. COOKING - wash; cut in half through the stem; remove seeds and gooey stuff. You can bake them on a baking sheet, cut side down with a little water, at 350F [180C] for about an hour. When tender, scrape the cooked flesh from the skin; place in a strainer to drain the excess juice. You can puree the cooked pulp and freeze it in small batches. You can also grate or shred the raw pumpkin and use it in cookies and quick breads in the same way zucchini is used. NUTRITIONAL INFO - Pumpkin flesh is low in calories and high in Beta carotene and potassium. 1/2 cup [125mL] [122g] of mashed boiled pumpkin contains 24 calories; 0.1g fat; 1320IU of Vitamin A as well as some calcium and some phosphorus; 1 cup [250mL] [33g] of raw pumpkin flowers contains 5 calories; 1/2 cup [125mL] [67g] of boiled pumpkin flowers contains 10 calories.; 1 cup [250mL] [71g] of boiled pumpkin leaves contains 15 calories. Some of this info was taken from the Food Section of The Edmonton Journal, October 23, 1996. Formatted for MasterCook by Hallie du Preez Contributed to #FareShare IRC Chat, 17 October 1998, by allium.   - - - - - - - - - - - - - - - - - -   * Exported from MasterCook *   Pumpkin Seeds Recipe By : Edmonton Journal Food Section Serving Size : 1 Preparation Time :0:00 Categories : New Imports   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   2 cups pumpkin seeds -- [500mL] One large pumpkin should do it   1 tablespoon cooking oil -- [15mL]   Salt -- to taste   Paper towels Remove the pumpkin seeds from the center of the pumpkin, separate them from the gooey stuff and wash thoroughly. Spread them out on a paper towel and let them dry for a day or two. Put the cooking oil into a bowl. Add the pumpkin seeds and toss in the oil until they are well coated. Spread the seeds on a baking sheet. Bake at 350F [180C] for 30 to 60 minutes, stirring every 10 minutes. Add salt to taste. From the Food Section of The Edmonton Journal, October 23, 1996. Hallie's notes: In addition to the salt you might want to try a few other spices such as cayenne pepper, garlic powder or garlic salt, Worcestershire sauce, etc. Formatted for MasterCook by Hallie du Preez Contributed to #FareShare IRC Chat, 17 October 1998, by allium.   - - - - - - - - - - - - - - - - - -   * Exported from MasterCook *   Hallie's Pumpkin Muffins Recipe By : Hallie du Preez Serving Size : 14 Preparation Time :0:00 Categories : FareShare Chat 004   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 1/2 cups quick oats -- [375mL]   1 1/2 cups all-purpose flour -- [375mL]   1 teaspoon baking powder -- [5mL]   1 teaspoon baking soda -- [5mL]   1/2 teaspoon salt -- [2mL]   1/2 teaspoon cinnamon -- [2mL]   1/2 teaspoon nutmeg -- [2mL]   1/2 teaspoon ground ginger -- [2mL]   1/2 cup raisins -- [125mL]   1 cup chopped cranberries -- [250mL]   1 egg   1/4 cup sugar -- [50mL]   1 cup crushed pineapple -- [250mL]   1 cup cooked pumpkin puree -- [250mL]   **Filling**   1/2 cup cream cheese -- softened; [125mL]   2 tablespoons sugar -- [30mL]   1 egg Preheat oven to 425F [220C]. Grease muffin pans. Combine the first 10 ingredients in a large bowl and stir thoroughly to combine. Make a well in the center. In a small bowl beat the egg until frothy; mix in the sugar, crushed pineapple and pumpkin. Pour into the dry ingredients mixing just enough to moisten. Do not over mix; the batter will be lumpy. Filling - Combine the cream cheese, 2 tablespoons of sugar and 1 egg in a bowl. Beat until well mixed. Spoon a layer of pumpkin batter into the muffin cups. Spoon a layer of filling over the batter. Top with the rest of the pumpkin batter. The muffin cups should be about 3/4 full when you finish doing this. Place the muffin tins into the oven and immediately reduce the temperature to 400F [200C]. Bake for 20 to 25 minutes. Let stand for 5 minutes before removing from the tins. Serve warm. Hallie's Notes: This is a recipe I devised a few years ago. You will notice that it uses no oil in the batter mixture. It seemed to work quite well and we have enjoyed the results. I use our little wild cranberries so I use them whole, but if you use the big ones you should chop them a bit. Formatted for MasterCook by Hallie du Preez Contributed to FareShare IRC Chat, 17 October 1998, by allium.   - - - - - - - - - - - - - - - - - -   * Exported from MasterCook *   Pumpkin Jam Recipe By : Out of Old Nova Scotia Kitchens Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 004   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   5 pounds pumpkin -- [2 1/4 kilos]   4 pounds sugar -- [1.8 kilos]   3 lemons -- sliced thin   1 orange -- sliced thin   A few grains of salt Peel the pumpkin and cut the flesh into pieces about 1/4-inch thick and 1- to 2-inches long. Place into a large bowl; add sugar and let sit overnight. Remove the pumpkin pieces from the bowl and set aside. Bring the liquid to a boil and cook until it spins a thread. Add pumpkin pieces, lemons, orange and salt. Cook slowly until thick and clear. Pour into sterilized jars and seal. Makes about 6 pints. From Out of Old Nova Scotia Kitchens by Marie Nightingale; 1970. Hallie's comments: I haven't tried this recipe but it looks quite interesting - more like a marmalade than a jam though. I would think the addition of a little candied ginger might give it an added zip. I think I would also process in boiling water for about 5 minutes after bottling. Formatted for MasterCook by Hallie du Preez Contributed to FareShare IRC Chat, 17 October 1998, by allium.   - - - - - - - - - - - - - - - - - -   * Exported from MasterCook *   Hallie's Pumpkin Cookies Recipe By : Hallie du Preez Serving Size : 60 Preparation Time :0:00 Categories : FareShare Chat 004   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   3/4 cup butter or margarine -- softened [175mL]   1/4 cup melted butter -- [50mL]   1 1/2 cups sugar -- [375mL]   2 eggs   1 1/2 cups finely shredded raw pumpkin -- [375mL]   1 teaspoon vanilla -- [5mL]   2 1/2 cups all-purpose flour -- [625mL]   1 teaspoon baking powder -- [5mL]   1 teaspoon baking soda -- [5mL]   1 1/2 teaspoons cinnamon -- [7mL]   1/2 teaspoon salt -- [2mL]   1 cup raisins -- [250mL]   1/2 cup glace fruit -- chopped [125mL]   1 cup chopped walnuts -- [250mL]   Or 1/4 cup candied ginger, chopped -- [50mL] Preheat oven to 350F [180C]. Grease a baking sheet. Cream the butter and sugar together well. Beat in the eggs one at a time. Add the shredded raw pumpkin and the vanilla. Mix well. Mix the dry ingredients and fruit together. Add to the pumpkin mixture. Drop the batter by spoonfuls onto the prepared baking sheet. Bake for 12 to 15 minutes. Makes about 60 cookies. Hallie's notes: I adapted this recipe from a couple of recipes for zucchini cookies on the assumption that if you could use raw zucchini or raw carrots you could use raw pumpkin or squash. It works well. Formatted for MasterCook by Hallie du Preez Contributed to FareShare IRC Chat, 17 October 1998, by allium.   - - - - - - - - - - - - - - - - - -    * Exported from MasterCook *  Frozen Creamed Pumpkin Recipe By : The Woman's Day Low-Calorie Dessert Cookbook Serving Size : 6 Preparation Time :0:00 Categories : FareShare Chat 004   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 cup apple juice -- [250mL]   2 tablespoons maple syrup -- [30mL]   2 tablespoons brown sugar -- [30mL]   1 cup unsweetened pumpkin puree -- [250mL]   1/2 teaspoon nutmeg -- [2mL]   1/2 teaspoon cinnamon -- [2mL]   1/2 teaspoon ginger -- 2mL]   1 pinch cloves   1/2 cup evaporated skimmed milk -- [125mL] [not sweetened condensed milk]   1/2 cup evaporated whole milk -- [125mL]   2 teaspoons brandy -- [10mL] Put the apple juice, maple syrup and brown sugar in a pot. Boil together for 5 minutes. Combine the pumpkin puree, nutmeg, cinnamon, ginger and cloves in a large bowl. Pour in the hot syrup and stir to blend it thoroughly with the pumpkin mixture. Set aside to cool for 15 minutes. Stir in the milk and the brandy. Pour the mixture into an ice-cream freezer or place the mixing bowl in your freezer. If you freeze it in the mixing bowl you must beat it occasionally to keep it from getting too icy. Remove the bowl from the freezer and place in the refrigerator for about 30 minutes before serving. Scoop into balls. Hallie's comment - I would think you could substitute 1 cup of 2% evaporated milk for the mixture of half skimmed and half whole evaporated milk. I haven't made this dish but it looks interesting. From The Woman's Day Low-Calorie Dessert Cookbook by Carol Cutler; Houghton Mifflin; 1980; ISBN 0-395-28947-5. Formatted for MasterCook by Hallie du Preez Contributed to FareShare IRC Chat, 17 October 1998, by allium.   - - - - - - - - - - - - - - - - - -  * Exported from MasterCook *  French Pumpkin Soup Recipe By : Enjoying the Art of Canadian Cooking Serving Size : 6 Preparation Time :0:00 Categories : FareShare Chat 004   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   3 tablespoons butter -- [45mL]   2 pounds pumpkin -- peeled [908g]   1/4 teaspoon grated mace -- [2mL]   1 cup water -- [250mL]   1 cup milk -- [250mL]   1/2 cup light cream -- [125mL]   1 1/2 teaspoons salt -- [7mL]   1/4 teaspoon pepper -- [1mL]   1/2 cup fried bread croutons -- [125mL] Dice the pumpkin. Melt the butter; add the diced pumpkin and the grated mace; stir. Cover and simmer over low heat for 20 minutes. Add water and milk and bring to a boil. Cover again and simmer for 10 minutes longer. Force through a sieve; add the cream, salt and pepper. Reheat just to the boiling point but do not boil. Serve with croutons. Serves 6. From Enjoying the Art of Canadian Cooking by Mme. Jehane Benoit; c1974; ISBN 0-919364-75-6. Hallie's comments: Madame Benoit was an institution in Canadian cooking circles for many years, appearing on radio and television as well as many fairs and exhibition across the country. She also wrote several cookbooks. The Canadian Governor-General made her an Officer of the Order of Canada in 1974. I had the pleasure of meeting her once and found her every bit the gracious lady she was reputed to be. I have not tried this recipe but have made other pumpkin soups. Formatted for MasterCook by Hallie du Preez Contributed to FareShare IRC Chat, 17 October 1998, by allium.   - - - - - - - - - - - - - - - - - -