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Show Happy Home-makers' Revenge Weaver slays Great Pumpkin By Janet Weaver When I was a little girl my Dad used to say, "Throw up a punkin and it'll come down a squash!" But all "punning" "pun-ning" aside it is time for those special delicacies that come "when the frost is on the punkin". Mrs. Nellie Ashdown was kind enough to share some of her pumpkin secrets. If you hate to peel squash and pumpkin like I do, you usually bake it; but Mrs. Ashdown suggests washing your squash and cutting it in squares or rectangles so that they'll fit in the presto cooker on top of the rack. Put your water in the bottom and then squeeze as much squash into it as you can and still get the lid on. Cook as directed on your presto cooker. When it is done the peeling slips off easily. You can then put some of it in a dish and season with butter and salt and pepper. The amount that is left can then be used for that all time favorite pumpkin pie. And here Mrs. Ashdown offers another really great diea. If time is short and you don't have any pie crust, I 3 eggs Two-thirds cup brown sugar (packed) 2 TBS. granulated sugar l',4 tsp. cinnamon '2 tsp. ginger V'2 tsp. nutmeg '4 tsp. cloves Heat oven to 425 deg. (350-375 (350-375 is probably hot enough without crust). Beat all ingredients together with rotary beater. Pour into pan. Bake 45-55 minutes or until a silver knife inserted 1" from side of filling comes out clean. The center may still look soft but will set later. Good served slightly warm or cold. This recipe isn't as spicy as some and children and older people seme to enjoy it. You could leave out the ginger and cloves if desired. And now we have a request to help out this dear lady who has shared her good ides with us. Mrs. Ashdown Ash-down would like to know how all you good cooks out there make your batter for onion rings. Please share. Please send recipes and requests to me at 116 N. 200 E. or call 586-6759. simply make your filling, pour into a Pyrex baking dish and bake about 1 hour (or until knife or toothpick comes out clean when inserted) in-serted) at about 350 deg. When it is cool you can cut this "Pumpkin Pie without a Crust" into squares and serve plain or with your favorite whipped topping. Yummy! and it has fewer calories ! Here's my favorite recipe which works very well served just this way. Pumpkin Pie P'4 cups mashed cooked or canned pumpkin 2 tsp. salt 1 34 cups milk (I like canned evaporated milk) |