ABOUT PUMPKINS
(Page 7 of 7)
To dry pumpkinseeds, first wash them thoroughly in cold
water to remove all pulp and strings. Rinse and drain them
well, and pat them dry with towels. Spread the seeds in a
single, even layer on paper towels on cookie sheets, and
place these in a warm, dry spot for 12 to 24 hours. Such
seeds can be used for planting the next season, or they can
be sprouted. To do so, place one-and-a-half cups of seeds
in a one-quart jar or a sprout tray. Let them soak for 10
hours, then rinse the seeds two or three times daily for
two to three days. Harvest the sprouts when they're an inch
or so long. This should yield about a quart of sprouts to
use in soups, salads and stir-fry dishes.
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For snacks and garnishes, roast washed and dried seeds in a
350°F oven for 20 minutes or until crisp and light
brown.
Cooked pumpkin is surprisingly nutritious. One-half cup
contains about 7,500 units of vitamin A, along with an
assortment of B vitamins, vitamin C, potassium, phosphorus,
calcium and iron — but only 27 calories. It's also
known to help elevate low blood pressure.
The following pumpkin recipes are favorites of our
staff:
Simple Pumpkin Soup
2 tablespoons margarine1/4 cup chopped green
pepper1 small onion, finely chopped2
tablespoons flour1 teaspoon salt2 cups
chicken stock or broth2 cups pumpkin puree2 cups milk1/8 teaspoon thyme1/4
teaspoon nutmeg1 teaspoon chopped parsleyParsley sprigs for garnish
Melt margarine in a large pan. Add green pepper and onion,
and sauté until vegetables are soft but not brown.
Blend in flour and salt. Add remaining ingredients and
cook, stirring constantly, until slightly thick. Garnish
each serving with a sprig of parsley. Serves 6.
Pumpkin Muffins
1 1/3 cups flour1/2 cup sugar2
teaspoons baking powder1/4 teaspoon salt1/2 teaspoon cinnamon1/4 to 1/2 teaspoon
nutmeg4 tablespoons butter1/2 cup
canned pumpkin or pumpkin purée1/2 cup
milk3/4 cup raisins1 egg, lightly
beaten
Sift together dry ingredients. Cut in butter to consistency
of coarse meal. Stir in pumpkin, milk and raisins. Stir in
egg until lightly blended. Grease and flour muffin tin.
Fill cups 2/3 full, and bake at 400°F for 18 to 20
minutes. Makes 12 muffins.
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