Ingredients:
3 C. Canned or 2 Lbs. cooked fresh pumpkin
3 C. Chicken stock
1 T. Butter
1 T. Flour
1 T. Sugar
Salt
Fresg ground black pepper
Cinnamon
Ginger
1/2 C. Ham, julienned
3/4 C. Cream
Procedure:
Heat the pumpkin and stock together
Knead the butter and flour together and add to the above, stirring
until blended
Add the rest of the ingredients (except the cream), seasoning to taste
and cook for a few minutes, stirring often
Add the cream and reheat, but do not boil
Serve and garnish
Notes:
Differant types of squash can be used in place of the pumpkin
Garnish with chopped herbs, paprika, chopped nuts, etc.
Ingredients:
1 3/4 C. Sifted A.P. Flour
1/4 t. Double-Acting baking powder
1 t. Baking soda
1 t. Salt
1/2 t. Cinnamon
1/4 t. Ground cloves
1 1/3 C. Sugar
1/3 C. Soft shortening
2 Eggs
1 C. Cooked or canned pumpkin
1/3 C. Water or milk
1/2 T. Vanilla
1/2 C. Coarsely chopped nuts
1/3 C. Raisins or chopped dates
Procedure:
Sift the first six ingredients together
In a large bowl, beat the sugar, shortening and eggs together until
light and fluffy
Add and beat in the pumpkin
Add the sifted dry ingredients in 3 additions alternating with the
water. Do not over beat each addition
Fold in the nuts and raisins
Pour the batter into a greaced pan and bake in a preheated 350°F
oven for about 1 hour, or until the bread tests done
Cool slightly, slice and serve
Notes:
Can be served with butter
Ingredients:
Egg white
Olive oil
Pumpkin seeds
Salt
Procedure:
Coat a bowl with the egg and oil
Add the seeds and toss until they are coated
Add 1/2 teaspoon of salt per cup of seeds and toss together
Place the seeds in a single layer on a baking sheet and roast in a
preheated 250°F oven for 10 to 15 minutes, stirring frequently to
achieve even browning
Notes:
Also known as pepitas, these edible pumkin seeds are a popular
ingredient in Mexican cooking. With their white hull removed, they are a
medium dark green and have a deliciously delicate flavour, which is even
better when the seeds are roasted and salted. Pupmkin seeds are sold
slated, roasted and raw and with or without hulls. they are available in
health food stores, Mexican markets and many supermarkets
A more rapid way is to heat a heavy iron skillet 2 tablespoons of oil
for every cup of nuts. Add the nuts and stir constantly about 3 minutes.
Drain on paper towel, salt and serve
Ingredients:
1 C. Butter
1 C. Sugar
1 C. Cooked pumpkin
1 Egg
1 t. Vanilla
2 C. Sifted A.P. Flour
1 t. Double-acting baking powder
1/2 t. Baking soda
1/2 t. Salt
1 t. Cinnamon
1/2 t. Allspice
1 C. Chopped nuts
1 C. Raisins
Procedure:
Cream the butter and sugar together until it forms a creamy paste
Add the pumpkin, egg and vanilla, then mix together well
Sift the next 6 ingredients together and add to the above mixture
Stir in the nuts and raisins
Drop the cookie dough onto a well greased cookie sheet
Bake in a preheated 375°F oven for about 15 minutes
Cool on a wire rack and serve
Notes:
This is a spicy cookie with a mealy, rather unusual texture
Pumpkin Gelatin Chiffon
Pie:
Ingredients:
1 Baked pie shell
1 T. Gelatin
1/4 C. Cold water
3 Egg yolks
1/2 C. White or brown sugar
1 1/4 C. Canned or cooked pumpkin
1/2 C. Milk
1/2 t. Salt
1/4 t. Each cinnamon, nutmeg and ginger
3 Egg whites
1/2 C. Sugar
Procedure:
Soak to gelatin in the water
Beat the egg yolks slightly. Add the sugar, pumpkin, milk, salt and
spices
Cook and stir the above ingredients, over not in boiling water until
thick
Stir in the soaked gelatin until dissolved. Chill until the mixture
begins to set
Whip the egg whites until stiff but not dry, gradually stir in the
other sugar
Fold in the egg whites into the pumpkin mixture. Fill the pie shell.
Chill for several hours to set
Serve and garnish
Notes:
Garnish with whipped cream, mint leaves, etc.