PUMPKINS: SELECT, STORE AND PUREE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/Tips

Amount Measure Ingredient — Preparation Method
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***** NONE *****

: ***** NONE *****

Selecting and storing: Pass on the jack-o’-lantern
variety (too tough and stringy! ); for cooking, always
choose a sugar pie pumpkin—a smaller, sweeter variety
with a finer flesh. Select a crack- and soft-spot-free
pumpkin with a rounded, dry stem. If the stem is
blackened or moist, move on. Store in a cool dry
place, uncut, for up to 1 month. If cut, wrap tightly
and refrigerate up to 1 week. Buy canned. It’s an
excellent alternative; just as pure, equally
nutritious, and so quick and easy!

Enjoying: Here’s the simplest way to prepare fresh
pumpkin: Rinse, cut in half and scoop out seeds and
stringy fibers. Place cut sides down in a baking pan
with 1/4 in. water. Bake at 350F about 45 min. When
cool, scoop out soft flesh and drain in a colander.
Puree in a food processor, then drain again
thoroughly. Use immediately or freeze up to 9 months
in 1 c. containers for later use. (Even simpler, open
a can!) Spice up the autumn air; get out your favorite
pumpkin recipes, but reduce the fat: For pumpkin pie,
use evaporated skim milk, not cream, and egg
substitute instead of eggs, and buy a low-fat
graham-cracker crust; for pumpkin bread, replace the
oil with half as much prune puree and use egg
substitute; or brew a warm, cozy pumpkin soup, using
evaporated skim milk, not heavy cream! Slather pumpkin
puree (canned or fresh) mixed with molasses (to taste)
on a multigrain, nonfat toasted waffle for a
nutritious breakfast, lunch or after-school snack.-by
Mary Nagle with Teresa Yeykal

Recipe By : Mary Nagle at Prevention (Oct/96)

From: Path Date: Tue, 15
Oct 1996 13:29:28 -0700 (

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Title: Date Chewsticks
Categories: Snacks, Kids
Servings: 6

3 Eggs
1 ts Vanilla
1 ts Baking powder
1 c Sugar
1 c Dates
1 c Flour

I got this recipe from a lady who is now in her 90’s and still going
strong. She said this recipe came from the 1920’s sometime and was used in
my neck of the woods, out Barkerville way. (a gold rush town from the
1890’s that has been made into a tourist trap) Because there were so many
Chinese that came up to make there fortune, it ended up being called
Chinese Chews, but she swears that the name is Date Chewsticks.

BEGIN RECIPE::::::::

NOTE: no margarine or shortening!!!!

Beat eggs and sugar, add baking powder, vanilla, and flour. Add the dates
last and mix thoroughly. Batter will be thick. Pour into a greased 8 x 8
pan and bake at 350 for 25 to 30 minutes. When cooled sprinkle icing sugar
over the top and rub in until completely coated with icing sugar.

Can be doubled and baked in a 9 x 13 pan. Takes about 10 – 15 minutes
longer.

I have also used that candied fruit that is available at Xmas in place of
the dates and it is wonderful. To make it real fancy for a “DO”, use a
paper doily before sprinkling the icing sugar on top.

MMMMM

Title: Mustard, Sweet and Spicy German-Style
Categories: Other sauce
Yield: 6 servings

2/3 c Mustard Seed
1/2 c Mustard, dry
1 c Water, cold
2 c Vinegar, cider
1 Onion, finely chopped
4 Garlic clvs. minced
1/4 c Sugar, brown
2 ts Salt
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Tarragon
1/4 ts Tumeric
3 ts Honey

Combine seeds and mustard with COLD water. Allow to sit overnight in the
refrigerator. Combine all remaining ingredients except honey. Simmer
uncovered 10-15 minutes or until liquid reduced by half.

For a hotter mustard, reduce liquid by more than half. Pour this mixture
through a strainer, into the mustard and seed mixture.

Blenderize thoroughly. Cook in a double boiler until the consistancy of
gravy. Add the honey. This will keep refrigerated several years. Many
different flavors of mustard can be made by modifying this basic recipe.
Substitute wine for the cold water, etc. Many other spices may be added
also…..

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Spaghetti With Garlic and Oil

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
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G. Granaroli XBRG76A
1/2 cup White wine
Salt and pepper to taste
1/4 cup Olive oil
1 16 ounce Thi spaghetti- cooked
1/4 Stick butter
according to dir.
3 tablespoon Chopped garlic
Gratd cheese for serving
2 tablespoon Fresh chopped parsley

Melt the butter in olive oil. Add garlic and sautee for 5 min on low. Add wine
and simmer for 5 min. Toss with pasta and garnish with parsley. Serve hot with
grated cheese on the side. Serve with crusty bread and salad.

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Title: BROILED ORIENTAL SWORDFISH
Categories: Chinese, Seafood
Yield: 6 servings

2 tb Fresh lemon juice
2 tb Soy sauce
1 tb Olive oil
1 tb Fresh minced ginger
1/2 lb Swordfish steak cut 1 1/4 to
-1 1/2 inch thick
Vegetable oil for broiling
-dish
1 Scallion thin sliced on the
-diagonal for garnish
1 Lemon cut in half for
-garnish

Combine lemon juice, soy sauce, olive oil, ginger and
garlic in a bowl. MArinate swordfish in the mixture
for 1 hour in refrigerator, turning occasionally.
Remove from marinade and scrape off any ginger or
garlic that may cling. Strain marinade, reserving
liquid. Preheat broiler. Place swordfish 4 inches from
heat source on a lightly oiled, flat broiling dish.
Don’t place fish directly on broiling rack, which can
break it apart. Brushing with reserved marinade, broil
fish to desired degree of doneness, 4 5 minutes per
side. Don’t overcook. Sprinkle with scallion and
garnish with lemon halves. Serve immediately.

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1 c plain low-fat yogurt
2 T honey
2 t orange peel, grated
1 1/2 t finely chopped candied ginger
1 1/2 t chopped fresh mint
1/8 t salt

Whisk together all ingredients until well combined.

YELLOW SPLIT PEA SOUPS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers

Amount Measure Ingredient — Preparation Method
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2 c Dried yellow split peas
8 c Vegetable stock
2 md Potatoes
2 lg Carrots
3 Celery stalks
1 lg Onion
1 Turnip, peeled
2 Parsnips, peeled
3 ts Mustard powder
1 d Allspice
1 t Cumin
1 t Marjoram
1 t Thyme
2 ts Salt
Freshly ground pepper
Croutons

Rinse split peas, bring to a boil in the stock.
Coarsely chop the vegetables add to the water as it
comes to a boil. Lower heat simmer for about 1 1/2
hours. Puree soup in batches until it is quite
smooth. Add spices herbs season with salt
pepper. Reheat gently.

“Sundays at Moosewood Restaurant”

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Title: ANISE MERINGUE KISSES
Categories: Cookies
Yield: 48 servings

3 Egg whites
1/8 ts Cream of tartar
1/2 c Sugar
1 1/2 ts Ground anise seeds

The flavor of anise in these light cookies makes them
a great after- dinner dessert. Some people prefer the
center to be soft and chewy, but if you prefer the dry
melt-in-your-mouth type of meringue, turn off the oven
and, with the door closed, let them stand 30 minutes
to an hour. These cookies are generally baked on
parchment paper, but we have found that regular bond
paper makes a very acceptable substitute. (By Times
Food Stylists) Beat egg whites until frothy. Add cream
of tartar and beat to soft peaks. Gradually beat in
sugar. Continue beating until stiff and glossy. Beat
in anise. Using pastry bag, pipe onto parchment-lined
baking sheets. Bake at 275 degrees F. 30 minutes.
Makes about 4 dozen kisses. NOTE: If drier meringue is
desired, turn off oven and let kisses stand in oven
with door closed about 1 hour. Each kiss contains
about: 9 calories; 4 mg sodium; 0 cholesterol; 0 fat;
2 grams carbohydrates; 0 protein; trace fiber.

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Title: Honey Pancake Syrup
Categories: Breakfast
Yield: 1 Servings

1/2 c Water
1 c HONEY
1 t Vanilla

Heat water in a saucepan over medium heat. Add honey just before
boiling. Stir well until combined- do not boil. Remove from heat –
stir in vanilla. Store in covered jar or syrup dispenser in the
refrigerator. Honey can be used straight from the jar on pancakes –
but this syrup pours nicely and dilutes the overwhelming sweetnees of
honey. From Connecticut Honey by Eastern Connecticut Beekeepers
Association

MMMMM

MY ENGLISH MUFFINS

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
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1/2 c Potatoes, mashed
2 c Water, 100 degrees
2 ts Salt
1 oz Yeast (1 tbsp dry)
3 c Flour
Additional flour
-approx 2 cups

Wash, peel boil potatoes and mash well or use
left-over mashed potatoes to the same weight. Place
potatoes in a large mix bowl. Add water at 100
degrees. Add salt and yeast. Turn mixer on at medium
and beat well. Add 3 cups flour and beat another 2
minutes. Remove bowl from mixer, cover and let rise
for 30 minutes. Mixture will be well proofed. Return
bowl to mixer and beat for 2 minutes. Add additional
flour until a soft dough is formed. Knead lightly and
divide dough into 3 oz portions. Roll in a round
shape and flatten. If using a griddle, place on a
floured surface to rise, covered, 30-45 minutes.
Place on a griddle at moderate heat and when done on
one side, turn and continue cooking the other side, in
the same manner. If baking, place on a baking sheet
with corn meal sprinkled on it, covered, to rise 30 –
45 minutes. . Bake at 400 degrees about 15- 20
minutes til lightly browned and hollow sounding.

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