B6—Lancaster Farming, Saturday, October 24,1981
Borne On The Range A
Pumpkins, Pumpkins,
Pumpkins!
When the view trom your win
dow has suddenly turned orange
and yellow, and the weather gets
nippy, you know the season is
harvest time. It’s during this
beautitul time ot year you tind
pumpkins at every little roadside
market between your home and
anywhere.
Pumpkin is popular not only tor
Halloween and Thanksgiving, but
to serve on the tirst cold night you
build a fire in your fireplace.
Here are some pumpkin recipes
to help you celebrate the harvest
season, and to keep you feeling
warm on those toasty-warm
evemngs in front ot the tire.
APPLE PUMPKIN FRITTERS
4 eggs
1/2 c. sugar
1/21. salt
It. cinnamon
1/21. nutmeg
11. vanilla
2 c. applesauce
1 c. pumpkin or squash
2 c. flour
31. baking powder
Add 2 T. melted shortening.
Spoon into greased skillet. Fry
until brown on both sides.
Arvilla Keeny, New Freedom
Cook’s
Question
Comer
ANSWER Beth Witmer of Lititz who requested a recipe for
butter peacn ice cream will be happy to find a recipe at the end
of the Home on the Range section.
ANSWER Sweet Lebanon Bologna seemed to be a favorite
among readers and will fast become a favorite of Mrs. Gene
Jennings. She can find an answer to her request at the end of
the recipe section.
ANSWER ~ For the homemakers who want to make their own
marshmallow creme, find a recipe at the end of the recipe
section also. This may be of special interest to Joyce Rex of
Siatington.
ANSWER Karen Turner of Fleetwood requested recipes for
pearl tapioca. Find one, Karen, at the end of the recipe section.
ANSWER Cooks, we’d like to thank you for the over
whelming response to a request for caramel corn. We have
rushed 15 of your answers off to Mrs. Kenneth Goss of
Lewistown. We also randomly selected one to print so everyone
can ennoy this Halloween treat.
October
24
31
November
7
Pumpkin Pleasers
Halloween Treats
It's pie season!
Nuts to you
Thanksgiving favorites
Potato Recipes
14
21
28
PUMPKIN PIE
11/2 c. cooked mashed pumpkin
1/2 c. brown sugar
11/2 c. milk, scalded
3 eggs, separated
1/21. salt
IT. cornstarch
3/41'. cinnamon
3/41. nutmeg
Cook pumpkin and mash. Add
beaten egg yolks, sugar, salt and
spices.
Gradually add scalded milk and
mix thoroughly. Fold in stiffly
beaten egg whites. Four mixture
into an unbaked pie shell. Bake at
425 degrees tor 1(1 minutes. Reduce
heat to 350 degrees tor 30 minutes
or till done.
PUMPKIN NUT PIE
1/3 c. brown sugar
3/4 c. mashed pumpkin
1 c. walnuts
3/4 c. light corn syrup
1/41. salt
1/4 c. melted butter
3 beaten eggs
Beat together: eggs, sugar,
pumpkin and salt. Stir in nuts,
butter and syrup. Four into pie
shell and bake at 375 degrees tor 45
minutes or longer.
Mrs. Paul Sauder, East Earl
1
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If
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Recipe Topics
Susie Smucker, Lykens
■ s
f
A sign of the season, these pumpkins can be cookies, you have the hollowed shell for a great
found at almost any roadside stand. And after jack-o-lantern.
the pumpkin pie and the pumpkin bread and
CRANBERRY-PUMPKIN
BREAD
Combine and stir:
31/2 c. flour
21. baking soda
11. salt
IT. pumpkin pie spice
2 c. sugar
Stir;
1/2 c. oil
4 eggs
2/3 c. milk
11/2 c. pumpkin
1 c.cranbernes
1 c. chopped nuts
Pour into 5 greased and floured
loaf pans. Bake at 325 degrees, 511-
BO minutes. Cool 5 minutes. Un
mold. Cool thoroughly on rack and
cut mto slices. It you like a very
sweet bread you may increase the
sugar by 1/2 c.
Marlene Stiffler, Dillsburg
PUMPKIN CAKES
1/2 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
11/2 c. pumpkin
3 c. cake flour
41. baking powder
1/41. baking soda
1/2 c. milk
1 c. walnuts
Cream together shortening and
sugars. Add eggs and pumpkin.
Alternate dry ingredients and
milk. Sitr in nuts. Pour into
greased and floured pans. Bake at
350 degrees tor 30 minutes.
Delicious plain or topped with
cream cheese frosting.
Deb Bair, Gettysburg
PUMPKIN POLKA-DOT
SUNDAES
2 1. cinnamon
1/21. ginger
1/21. nutmeg
118-oz. yellow cake mix
1 c. canned pumpkin
1/4 c. sottened butter
2 eggs
1/3 c. water
1 c. chopped nuts
(J oz. chocolate chips
vanilla ice cream
tudgesauce
Preheat pven to 350 degrees. Stir
spices into cake mix. Add pum
pkin, butter, eggs and water. Beat
2 minutes. Stir in nuts and chips.
Spread batter into 9 x 13 inch cake
pan - greased and tloured. Bake 25
minutes. Cool. Serve in squares
lopped with ice cream and tudge
sauce.
Pauline Moore, Franklin
PUMPKIN PIE SQUARES
1 c. sifted flour
1/2 c. quick-cooking rolled oats
1/2 c. brown sugar
1/2 c. butter
Combine until crumbly, using
mixer on low speed. Press mto
ungreased 13 x 9 inch pan. Bake at
350 degrees tor 15 minutes.
2 c. pumpkin
13 oz. evaporated milk *
2 eggs
3/4 c, sugar
t. cinnamon
1/21. ginger
1/21. cloves
Combine in bowl and beat well.
Pour mto hot crust. Bake at 350
degrees tor 20 mmutes.
Topping:
1/2 c. chopped nuts or 1/2 c. quick
cookmg rolled oats
1/2 c. brown sugar
2 T. butter
Combine until crumbly. Sprinkle
tupping over pumpkin. Bake an
additional 15 to 20 minutes or until
set. Serve warm or cold with
whipped topping.
Susan Menges, Watsontown
From Cook’s Question Corner
come the following recipes:
BOLOGNA
60 lbs. beet
20 lbs. pork
31/2 lb. salt
3 oz. pepper
1 oz. salpetre
10 lb. brown sugar
All beet may be used, it no pork
is desired.
Grind meat with curse blade,
then mix in seasonings. Grind with
tine blade and mix well. Or it meat
is ground tine enough tirst time, it
doesn’t have to be ground twice,
but be sure to mix it well with the
seasonings.
Stutf mixture in bags, three
inches in diameter and 20 inches
long, made trom unbleached
muslin. Leave enough room at the
top to tie shut with twine to hang
up.
Hang up 3 days then smoke with
condensed liquid smoke. Then
smoke again in 2 weeks. Will be
ready to eat in 4 to 6 weeks.
Mrs. Luke Wise, Lebanon
OVEN CARAMEL CORN
2 c. brown sugar
2 sticks margarine
1/2 c. light corn syrup
11. salt
11. baking soda
6 quarts popped corn
Combine brown sugar,
margarine, syrup and salt. Heat to
boiling and boil 5 minutes. Remove
trom heat. Add soda and stir well.
Pour over popped corn in large
container.. It you desire, add nuts,
coconut, etc. Mix well and turn out
on baking sheets. Place in 200
degree oven tor 1 hour, sUrrmg
every 15 minutes. Remove trom
oven and cool. Store in tightly
covered container to keep crisp.
Mrs.. Michael Mostowy, Brum
TAPIOCA SALAD
Soak overnight:
4 oz. pearl tapioca
4c. water -
1 c. sugar
Cook the above ingredients until
tapioca is clear.
Add:
1 small can crushed pineapple,
undrained
Dissolve:
1 pkg. lime gelatin in 1 c. hot water
Mix together and let start to
congeal.
Add:
l c. whipped cream or one pkg.
whipped topping
Lois Zeclunan, Middleburg
BUTTER PECAN ICE CREAM
2 qts. milk
2 e. brown sugar
6 junket tablets, dissolved
21. black walnut flavoring
1 quart cram
13-oz. box butter pecan instant
pudding mix
4 eggs
2 c. chopped pecans
1/3 c. margarine
Heat milk and sugar to luke
warm. Remove from heat and add
the junket tablets and flavoring.
Let set. In a blender or with a
beater, mix eggs, cream and in
stant pudding. Add to the milk.
Kreeze until partially thick in a
freezer. Brown the margarine,
pecans, and salt. Add to the ice
cream and continue to freeze.
Matilda Mast, Dover, Di
(Turn to Page B 8)