14—Lancaster Farming, Saturday, December 7.1968
End-Of-Fall Vegetables
by Mrs. Richard C. Spence
PUMPKINS AND WINTER
SQUASH Pumpkins usually
end up as Jack-o’-lanterns or in
pies When choosing the perfect
pumpkin, look for one that is
lounded in shape, nbbed, heavy
foi its size, and a rich orange
color
Canned pumpkin is favored
foi pies, cakes, tarts and cook
ies Most processed pumpkin is
combined with squash to give
body to the product % pump
kin and % squash Top quality
canned pumpkin has an even
grained texture, with little se
paration of liquid and solids.
Try alternating your pump
kin dishes with some winter
squash menu items Acorn and
Hubbard squash varieties are
still in season Count on obtain
ing 1 cup of mashed squash
from 1 pound of fresh squash
Pick winter squash that is heavy
for its size and has firm and
solid flesh. The shell should be
intact with no cracks or bruises
To store squash, pick a cool
(50-60 degrees), dry, well-venti
lated area Hubbard squash is
FREE
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FOR THE
FARM
WIFE
AND
FAMILY
usually sold by the piece and/or
weight rather than whole in
some areas and is available in
to early winter. When storing
this large squash variety, cover
cut pieces and keep them in the
refngeiator or a cool area until
time to cook
Something diffeient in the
way of Pumpkin Taits
TINY PUMPKIN TARTS
Crumb Crust:
15 old-fashioned ginger snaps,
finely rolled (about 1 cup
crumbs)
2 tablespoons sugar
Va cup butter or margarine,
melted
Filling;
Vz cup solid pack pumpkin
2 tablespoons light brown
sugar, firmly packed
INVENTORY REDUCTION
SALE CONTINUES
STORE HOURS;
Mon.. Tues.. Wed. and Sat. 9 to 5:30
Thurs. & Fn. Night Til 9 P.M.
GROFF'S HARDWARE
NEW HOLLAND
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HOLLAND STONE • READY-MIXED CONCRETE
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Vz teaspoon grated orange
rind
Vz pint vanilla ice cream,
slightly softened
Blend together first three in
gredients. Divide mixture into
6 paper-lined cupcake cups.
Press firmly against sides and
bottom, using a teaspoon. Place
in freezer while preparing fill
ing Blend pumpkin, sugar and
orange rind. Partially stir into
ice cream, giving a swirled ef
fect. Quickly spoon into prepar
ed cupcake cups. Freeze 3 to 4
hours.
A delicious way with Acorn
Squash
ACORN SQUASH WITH
SAUSAGE STUFFING
3 smaH acorn squash
Vz pound pork sausage meat
3 tablespoons butter or
margarine
Vz cup chopped celery
V* cup chopped onion
Va cup chopped parsley
3 shredded wheat biscuits,
finely rolled, (about 1 cup
crumbs)
Va teaspoon poultry seasoning
Is teaspoon sage
% teaspoon tarragon leaves
% teaspoon salt
Dash ground black pepper
Cut squash in halt; scoop out
seeds Place upside down on a
baking sheet Bake in a preheat
ed moderate oven (350 degrees)
for 30 minutes or until tender.
Meanwhile, brown sausage
meat Drain on paper towels.
Melt butter or margarine and
saute celery and onion until
soft Add parsley, shredded
wheat biscuit crumbs and sea
sonings Mix well and add saus
age meat Spoon into acorn
squash shells, dividing evenly
between the 6 halves. Return to
oven and bake 20 to 25 minutes
or until lightly brown.
BAKED MASHED SQUASH
3 cups cooked mashed squash
(acorn, butternut)
V* cup orange juice
V/z teaspoons salt
1 teaspoon grated orange peel
Vs teaspoon pepper
Vs teaspoon cinnamon
Vi cup dark brown sugar,
firmly packed
Combine all ingredients ex
cept brown sugar. Blend well.
Place in a 1-quart casserole and
sprinkle the top evenly with
brown sugar. Bake in a moder
ate oven (375 degrees) for 20
minutes. 6 servings.
ONIONS Although dry on
ions are available the year
round, so are many convenience
forms.
Onions vary in size, shape,
color, pungency and sweetness
Some grow best in cold cli
mates; others grow better in
more temperate zones. They
have been cultivated through
out the world for the past 5,000
years.
The greatest change in onions
has occurred within the past ten
to fifteen years not in the
type of plant but in the market
form. Today the flavor of on
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Acreage
See Farm Credit first for
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ions is yours without ever
planting a seed, plant or set. It
isn’t even necessary to buy a
3 or 10-pound bag of onions any
more.
Today onions come in liquid
or dehydrated forms and are
packaged in small, light-weight
containers. Onions for dehydra
tion are different from those
grown for the fresh market.
They must be white, firm and
have a good nippy flavor. De
hydrated onions are convenient
and have uniform pungency.
Because of the varying strength
of fresh onions, it’s not always
easy to regulate onion aroma.
It might take twice as much of
a mild onion as a strong one.
Instant minced onion presents
less of a problem because the
onions used are of comparable
strength.
Instant onion powder is pure
onion flavor which can be add
ed at the last minute to many
types of cooked dishes. It’s also
ideal for sandwich fillings, dips,
and salad dressings. Onion salt
is part onion, part table salt.
It’s a real convenience item for
broiled meats and tossed green
salads.
Minced onions are dehydrated
onions that are larger in size
than those in the flaked form.
Two tablespoons equal one
(Continued on Page 15)