featfoodtidbits

DID YOU KNOW?
--1/2 cup of canned pumpkin is loaded with beta-caroten (vitamin A). It also contains
calcium, potassium & iron and only has about 40 calories!

--Before carving your pumpkin for Halloween, spray the inside of the hollowed-out
pumpkin with an antiseptic spray to retard the bacterial growth & slow down the
deterioration process. DO NOT EAT!

MAKE YOUR OWN PUMPKIN PUREE:

1. Wash outside of pumpkin; halve, then quarter it or cut in into eighths. Scoop out
seeds & pulp. (Save seeds to make Roasted Pumpkin Seeds on our Kid's Page).
2. Place the chunks of pumpkin in a large roasting pan. Add about 1" of water.
3. Cover & roast 60-90 minutes at 400 degrees, or until very tender.
4. Remove to platter & let set until cool enough to handle.
5. Scrape pumpkin from rind into a large bowl. Mash with a potato masher.
6.Freeze in 2-cup portions.
--If the puree is too watery, place it in a saucepan & stir over low to medium-low heat
for several minutes, or until of desired thickness.

ALCOHOL SUBSTITUTIONS:

2 tablespoons Grand Marnier or other orange-flavored liqueur:
2 tablespoons unsweetened orange juice concentrate
OR 2 tablespoons orange juice & 1/2 teaspoon orange extract

2 tablespoons rum or brandy:
1/2 to 1 teaspoon rum or brandy extract if liquid amount is not that important in
the recipe. Add water, white grape juice or apple juice or cider, if needed, to get
the specified amount of liquid.

2 tablespoons amaretto:
1/4 to 1/2 teaspoon almond extract

2 tablespoons sherry or bourbon:
1 to 2 teaspoons vanilla extract, or orange or pineapple juice for sherry.

2 tablespoons Kahlua or other coffee- or chocolate-flavored liqueur:
1/2 to 1 teaspoon instant coffee dissolved in 2 tablespoons water

1/4 cup or more port wine, sweet sherry, rum, brandy, or fruit-flavored liqueur:
An equal amount of unsweetened orange juice or apple juice plus 1 teaspoon of a
similar-flavored extract or vanilla extract.

Burgundy wine:
An equal amount of white grape juice (or red grape juice for red burgundy)

Champagne: An equal amount of ginger ale.

Cognac: An equal amount of juice from canned peaches, apricots or pears.

1/4 cup or more of red wine:
An equal amount of red grape juice or cranberry juice.

1/4 cup or more of white wine:
An equal amount of white grape juice or apple juice.

ALCOHOL SUBSTITUTION in SOUPS or ENTREES:

Dry red wine: beef broth, tomato juice, diluted cider vinegar, or liquid from
canned mushrooms
Dry white wine: chicken broth, ginger ale, white grape juice, diluted cider
vinegar, or liquid from canned mushrooms

Cheese Fondues or Rarebits:
Beer or ale: chicken broth, white grape juice or ginger ale.

Apples
Artichokes
Beets
Broccoli
Brussels sprouts
Butternut squash

MAKE YOUR OWN PUMPKIN MOISTURIZER:

1. Place 1/4 cup pureed pumpkin in a saucepan with 1 teaspoon of petroleum jelly & 2
tablespoons mineral oil.
2. Cook over low heat until mixture becomes smooth & thick, & reduced by half, about 1
hour, adding 1 ounce of mineral water every 10 minutes to prevent burning.
3. Refrigerate in a well-sealed glass container.
4. If it develops an odor, it is no longer fresh.
Use on dry or combination skin.

TO QUIET A COUGH:

Mix 1 tablespoon lemon juice with 1 teaspoon honey & a pinch of cayenne pepper,
optional. The lemon juice reduces inflammation & adds Vitamin C, the honey coats &
soothes and the cayenne increases circulation & hastens healing.

MAKE YOUR OWN HOUSEWARE CLEANSERS:

For brass: Rub hard with lemon juice & salt. Or, spread with ketchup, let stand 10
minutes, then rub hard to clean off.
For copper: Make a paste of lemon juice, salt & flour. Or, spread with ketchup, let it
stand for 10 minutes, then rub hard to clean off.
For crystal: Use an equal amount of rubbing alcohol & half water to clean crystal.
Do not rinse off.
For silver: Make a paste of baking soda & water; apply with a damp sponge or cloth; rub
until clean.

Carrots
Cauliflower
Celeriac
Celery
Chestnuts
Chicory

Cranberries
Fennel
Figs
Grapes
Kale
Kohlrabi

Leeks
Onions
Parsnips
Passion fruit
Pears
Potatoes

Pumpkin
Radish
Tomatoes
Turnips
Watercress

PUMPKIN PANCAKES
MAKES 12

1/2 cup yellow cornmeal
1 cup boiling water
1/4 cup pumpkin puree
3/4 cup milk
1 egg, beaten
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1-2 teaspoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Mix cornmeal & boiling water & let stand 5 minutes in
a medium bowl. Add next 3 ingredients; stir until
smooth. Sift flour, baking powder, salt, sugar,
cinnamon & nutmeg in a bowl & stir into the pumpkin
mixture.
Drop batter by 1/4 cupfuls onto a well-buttered hot
griddle & cook about 30 seconds or until small holes
appear on the tops. Turn & cook other side about 10
seconds more. Serve with butter & syrup or a fruit
syrup or jam.

STEWED PUMPKIN
SERVES 4-6

About 4 cups peeled, seeded
& cubed fresh pumpkin
1 teaspoon ground nutmeg
Molasses

Cook pumpkin in a saucepan
with about 1" of water,
covered, on medium heat, until
very soft, stirring occasionally.
Stir in ginger. Stir in molasses
to taste. Serve as a slightly
sweet side dish.

PUMPKIN CHIPS
MAKES ABOUT 4 CUPS

Fresh pumpkin
Oil or shortening, for frying
Salt, to taste

Peel & seed pumpkin. Cut
uniformly into paper-thin
slices. Let soak in ice water
for 1 hour; drain & pat dry with
paper towels. Pour oil or
shortening into a deep
saucepan about 3" deep; heat
to 360 degrees (until hot, but
not smoking). Fry a few slices
at a time until crisp; drain on
paper towels & sprinkle with
salt. Repeat with rest of
slices.

EASY PUMPKIN CAKE
SERVES 20-24

1 (15-oz.) can solid-pack pumpkin
3 eggs
1/3 cup sugar
1/3 cup vegetable oil
1 (18 1/4-oz.) package yellow cake mix
1 tablespoon pumpkin pie spice
1 (16-oz.) tub vanilla frosting
3 ounces cream cheese, softened
Cinnamon

Heat oven to 350 degrees. In large bowl, combine the first 4 ingredients;
mix well. Add cake mix & pumpkin pie spice; beat on medium mixer speed
for 2 minutes. Pour into sprayed 15" x 10" x 1" pan. Bake 25-35 minutes.
Cool. Combing frosting & softened cream cheese; spread over cake.
Sprinkle top very lightly with cinnamon. Refrigerate leftovers.