Pumpkins: Select, Store And Puree

* Exported from MasterCook *

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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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 <phannema@wizard.Ucr.Edu> Date: Tue, 15
Oct 1996 13:29:28 -0700 (



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