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THE FINEST SMOKED FISH & DELI TRAYS
EAT SMOKED FISH LIVE BETTER,
-
HANDOUT NOVA LOX
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354.6060
86 FRIDAY, OCTOBER 12, 1990
Pumpkin: A Squash
By Any Other Name
RUTH SAMUELS
Special to The Jewish News
T
he hunt for the perfect
unblemished spherical
pumpkin begins in ear-
ly October.
smooth-skinned,
This
bright orange vegetable with
a stem — a group of over-sized
winter squash — is pretty but
doesn't make the perfect pie.
The Howden Field or the
small Spooky pumpkins are
best used for decoration.
While the winter squash
family includes familiar
names such as acorn, butter-
nut and turban, it is the Big
Mac and the Hubbard
squash, while irregular in
shape and much larger, that
are meatier and delicious.
Pumpkin pie manufacturers
use a mixture of these
squashes in mass production.
Cooking this cumbersome
vegetable was difficult and
time-consuming so nutrition-
conscious housekeepers
would rely on using canned
pumpkin. The microwave
oven has made the prepara-
tion of all these large
squashes, and especially the
pumpkin, quick and . . . as
easy as pie!
PUMPKIN SQUASH
PUREE
Recipe based on 650 to 700
watt microwave oven.
Wash pumpkin skin thor-
oughly. A good vegetable
brush, a sink full of lukewarm
water and a child will get the
job done. Cut unpeeled pump-
kin into 2-pound pieces.
Remove and save seeds. Wrap
each pumpkin chunk in plas-
tic wrap and microwave at
100 percent (HIGH) for about
Ruth Samuels is a food
writer in Pennsylvania.
12 minutes, until flesh is easi-
ly pierced with fork. Repeat
until entire pumpkin is
baked. Remove from
microwave with mitts and
discard plastic wrap. Scoop
out flesh with large metal
spoon and discard skin. Mash
with fork or use a food pro-
cessor to puree.
ROASTED PUMPKIN
SEEDS
Microwave/Conventional
combination.
Microwave — Wash seeds
and place on 1 layer of paper
toweling and cover with 2
layers of paper toweling.
Microwave at 100 percent
(HIGH) for 5 minutes. (If you
don't have a microwave, set
the seeds out to dry
overnight).
Place seeds on a lightly
greased cookie sheet and
bake in conventional oven at
350 degrees for 30 minutes.
Cool and store in a covered
container.
At about 130 calories per
cup, this starchy vegetable is
rich in vitamin A, potassium
and a fairly good source of
niacin, iron and protein. The
pumpkin pie recipe below
keeps this a healthy but sin-
ful tasting dessert.
GINGERY PUMPKIN
PIE
9-inch pie pan, serves 8
Crust:
lA cup fine gingersnap
crumbs
1 tablespoon superfine
sugar
2 tablespoons melted
margarine
Mash all ingredients to-
gether with a fork or in food
processor. Lightly spray bot-
tom and sides of pan with
non-stick cooking spray. Coat
Continued on Page 88